|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 1g||4%|
|Total Sugars 44g|
|Vitamin C 22mg||108%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This semi-homemade sugar-free lemon cake is simple, delicious, and comes together in all of about 40 minutes. Make sure you hide the box of cake mix—everyone will think it was completely made from scratch, and no one will notice the missing sugar.
For better portion control, divide the batter among 16 mini bundt pans. If you don't have bundt pans available, you can bake them in muffin tins or use cake pans. The sugar-free strawberry sauce adds a finishing touch that's pleasing to both the eye and taste buds. It's a simple berry sauce that has lots of fresh berry flavor and pairs wonderfully with this lemon cake, an angel food cake, or key lime pie.
Make the Cakes
Gather the ingredients.
Preheat the oven to 350 F. Grease or lightly coat 16 mini bundt pans with cooking spray and set aside.
To a medium mixing bowl or stand mixer bowl, add the yellow cake mix, water, eggs, vegetable oil, lemon juice, and lemon zest. Set the mixer to medium speed and beat for about 2 minutes or until smooth.
Divide the batter evenly among the greased mini bundt pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool for a few minutes before turning the cakes out of the pans and cooling completely.
Make the Sauce
Add the sugar-free strawberry preserves to a small saucepan over medium heat. Stir until the preserves turn to a liquid consistency.
Stir in the sliced fresh strawberries and continue to stir over medium heat for 4 to 5 minutes. Simmer the strawberries and preserves, while stirring, until they break down to form a sauce. Cool the sauce for several minutes.
Finish the Cakes
Top each cake with a little sauce.
Serve and enjoy.
- Food seems to taste better with fresh-squeezed lemon juice rather than bottled lemon juice. Remember to wash and thoroughly dry the lemons before zesting.
- To juice the lemon, use a room-temperature lemon; apply firm pressure and roll it on a counter several times before slicing in half and squeezing out the juice with a reamer, by hand, or with an electric juicer, making sure no seeds get in the juice.
- Microwave a room-temperature lemon on high for 25 to 30 seconds before slicing and extracting the juice.
- The strawberry sauce recipe makes about one cup of sauce.
- The sauce can be made up to three days ahead and refrigerated. It will thicken up, so you may need to cook it for a few minutes on the stovetop to thin it out.
- Use other fruits and fruit preserves, such as blueberries, raspberries, or make a combination of berries for a different flavor and look.
- You can use two 12-cup greased muffin tins to make 24 cupcakes. Fill each cupcake well in the pan 1/2 to 2/3 of the way full with the batter. Bake for 15 to 22 minutes at 350 F. Make sure to test the centers with a toothpick to ensure they are baked all the way through.
- You can also use 2 (9-inch) cake rounds and bake them for 29 to 33 minutes at 325 F. When a toothpick inserted comes out clean, your cakes are done.