Strawberry Buttermilk Cake

I was looking for a way to use some leftover buttermilk and decided to make this cake. It is a wonderfully moist, tender, and overall delicious cake. It is also low in fat and only clocks in at around 150 calories for a nice size slice (who wants a small piece of cake anyway? Not me!).

I really wanted to add lemon zest to this cake but was short on time and wasn't able to make it to the store before I took this over to a friend's house. So, if you make this, try adding some lemon zest for a little extra zing! This cake is delicious by itself, served warm or at room temperature, but topping it with additional strawberries and whipped cream isn't a bad idea!

And no, the strawberries in the pictures are NOT molded, they are frozen. I snapped the pictures before they thawed.

Strawberry Buttermilk Cake
Makes 9 good size servings

1 1/4 cup all-purpose flour
1/4 + 1/8 cup sugar
1/4 + 1/8 cup Splenda
1/4 teaspoon salt
2 1/2 tablespoons butter, melted and cooled slightly
2 1/2 tablespoons unsweetened applesauce
1 teaspoon baking powder
1/4 teaspoons baking soda
1 egg, beaten
1/2 cup buttermilk
1/8 cup lemon juice
1/2 teaspoon vanilla extract
1 cup strawberries, quartered
Demerara sugar, for sprinkling

Preheat Over to 350.

Combine flour, sugar, Splenda, salt, baking powder, and baking soda in a bowl.

In another bowl combine egg, buttermilk, lemon juice, melted butter, applesauce, and vanilla extract. Add wet ingredients to dry and stir until just combined. Gently fold in the strawberries.

Pour batter into a greased 8x8 pan. Sprinkle top with demerara sugar. Bake for 20 to 25 minutes.