Lime Pound Cake with Strawberry Sauce

Today's recipe comes from the Cottage Journal newsletter published by Hoffman Media.  I haven't tried this yet....but honey....you know I will!

Makes 1 (10-inch) cake (about 12 servings)

2 (16-ounce) boxes pound cake mix, Betty Crocker®
1 1⁄3 cups water or whole milk
1⁄2 cup butter, softened
4 large eggs
1 teaspoon lime zest
1 tablespoon lime juice
Strawberry Sauce (recipe follows)
Garnish: lime wedges, fresh strawberries

1. Preheat oven to 350°. Lightly spray a tube pan with nonstick baking spray with flour.

2. In a large bowl, combine cake mix, water, butter, and eggs; beat at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat for 2 minutes, stopping to scrape bowl as needed (batter will be thick). Stir in lime zest and lime juice. Spoon batter into prepared pan.

3. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack. Serve with Strawberry Sauce. Garnish with lime wedges and strawberries, if desired.
STRAWBERRY SAUCE
Makes about 1 cup

1 1⁄2 cups fresh strawberries, hulled, Driscoll’s®
1⁄3 cup sugar, Domino®
2 teaspoons lime zest

1. In the work bowl of a food processor, combine strawberries, sugar, and lime zest; process until smooth, stopping to scrape down sides.

Enjoy!!