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1
Preheat oven to 350u00b0.
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2
Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
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3
Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and salt. Combine sour cream and milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.
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4
Spoon batter into a 10-cup Bundt pan coated with baking spray. Bake at 350u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.
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5
Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick. Strain through a sieve over a bowl; discard solids. Drizzle glaze over cake.
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6
Variation Double-Chocolate Swirl Prepare base recipe through step 3, decreasing granulated sugar to 1 3/4 cups and omitting rind and juice. Combine 1 teaspoon canola oil and 1 ounce chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons unsweetened cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl. Bake at 350u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack. Combine 2/3 cup powdered sugar, 2 tablespoons 2% reduced-fat milk, 1 tablespoon unsweetened cocoa, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake. Serves 16 (serving size: 1 slice) CALORIES 311; FAT 7g (sat 8g); SODIUM 124mg
