Strawberry Buttermilk Cake
This comes in at only 5 WW green points a slice! It does bake more purple than pink, so if you want to you can add a drop or two of red food coloring.
Servings: 16
Calories:
Ingredients
- Nonstick baking spray
- 15 medium strawberries hulled, plus some halved for garnish
- 1/3 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg room temperature
- 2/3 cup low-fat buttermilk + 1 Tablespoon
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1 cup of confectioner’s sugar
- 4 ounces Neufchatel
Instructions
- Heat the oven to 350°F. Spray an 8-inch cake pan with nonstick baking spray. Set aside.
- Combine the strawberries and sugar in the bowl of a food processor fitted with the blade attachment. Puree until smooth.
- Add the flour, baking powder, baking soda, salt, egg, 2/3 cup buttermilk, and vanilla. Puree until smooth. Transfer the batter to the prepared pan. Bake until the cake comes away from the side of the pan and a toothpick inserted into the center is dry, about 25 minutes.
- Meanwhile, combine the confectioner’s sugar, Neufchatel, and remaining tablespoon of buttermilk in a bowl. (You can do it by hand or with a hand mixer.)
- Ice the top of the cake and decorate with additional halved strawberries.