Strawberry Lemonade Cake

So for now, I'm trying to keep my personal and professional blogs separate. But sometimes the lines get blurred, and I come across things that I want to share on both! Today's one of those days! Earlier this summer, my workplace hosted a cooking contest. Read all about the contest here, and check out my creation below!

The contest was ALL DESSERTS, so I came up with something summery and sweet - Strawberry Lemonade Cake. 

This recipe should be pretty easy to modify into whatever you'd like to make - cupcakes, a 13x9, a layer cake, or whatever you're in the mood to do!

Strawberry Lemonade Cake

Strawberry Jam:

1 lb. strawberries, hulled and quartered

Juice and zest of 1 lemon

1/2 c. sugar

Cake:

1 c. Butter

2 c. sugar

3 c. flour

3 tsp baking powder

4 eggs

1/2 c. lemon juice

1/2 c. water

1 t. vanilla

Jam: add ingredients to a pot and cook over medium heat. As mixture starts to boil, strawberries will soften. Stir often. After boiling for 10 minutes, turn to low, and cook 10 more minutes. Remove from heat and let cool completely.

Cake: Preheat oven to 350 - butter and flour cake pans (recipe will make 3 9-inch layers, or a large bundt. Sift flour with baking powder. In a separate bowl, cream butter and sugar until light and fluffy. Alternate adding dry and liquid ingredients - blend between additions, but don't over-mix! For bundt cake: Fill pan halfway with cake mix. Spoon strawberry jam over batter. Use knife to swirl jam through batter. Add remaining batter on top. Bake for 35-45 minutes. Cool completely before turning out onto serving dish.

Simple Glaze: 2 c. powdered sugar, 3 T. lemon juice, 1/2 t. vanilla - mix and drizzle over cake. Garnish w fruit and mint or basil.