Strawberry Lemonade Bundt Cake

• Produce

  • 1 Lemon, slices
  • 16 oz Strawberries, frozen
  • 1 Strawberries

• Refrigerated

  • 7 Egg

• Condiments

  • 4 tbsp Lemon juice, fresh

• Baking & Spices

  • 4 tsp Baking powder
  • 4 cup Cake flour
  • 1 Glaze
  • 1 tsp Kosher salt
  • 2 tsp Lemon extract
  • 1 Lemonade batter
  • 2 cup Powdered sugar
  • 1 tsp Salt
  • 1 Strawberry batter
  • 7 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1 Whipped cream

• Oils & Vinegars

  • 5/8 cup Canola oil

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 tbsp Butter

• Desserts

  • 1 3 oz. package Lemon jello
  • 1 3 oz. package Strawberry jello

Found on saygraceblog.com

Description

Ingredients

• Strawberry Batter
• 2 c. cake flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 4 T. unsalted butter, softened
• 1½ c. sugar
• 3 oz. package Strawberry Jello
• ¼ c. canola oil
• 3 eggs, room temperature
• 1 tsp. vanilla extract
• 16 oz. frozen strawberries, well drained and blended (push blended berries through a sieve)
• Lemonade Batter
• 2 c. cake flour
• 2 tsp. baking powder
• 1 tsp. salt
• 6 T. unsalted butter, softened
• 11/2 c. sugar
• 3 oz. package Lemon Jello
• 6 T. canola oil
• 4 eggs, room temperature
• 1 tsp. lemon extract
• Glaze
• 2 c. powdered sugar
• 4 T. fresh lemon juice
• 1 T. butter, melted
• 1 tsp. lemon extract
• ½ tsp. vanilla extract
• Whipped Cream, garnish
• Strawberries, garnish
• Lemon slices, garnish

Directions

• Preheat oven to 350 degrees.
• Spray baking pray with flour into the bundt pan to coat.
• Strawberry Batter - Mix the cake flour, baking powder an salt in a small bowl.
• In a medium sized bowl, cream the butter on high for 1 minute. Add the sugar and strawberry Jello and mix for abut a minute.
• Add the veggie oil and beat for a couple minutes.
• Add the eggs and vanilla and beat on medium high until completely combined.
• Add blended strawberries to wet batter and combine well.
• Slowly add the flour to the wet mixture until combined. Dont over mix.
• Lemon Batter - Mix the cake flour, baking powder an salt in a small bowl.
• In a medium sized bowl, cream the butter on high for 1 minute. Add the sugar and lemon Jello and mix for abut a minute.
• Add the veggie oil and beat for a couple minutes.
• Add the eggs and lemon extract and beat on medium high until completely combined.
• Slowly add the flour to the wet mixture until combined. Dont over mix.
• Note: This batter makes about 6 BONUS cupcakes. Before filling bundt pan, scoop strawberry batter into 6 cupcake wells. Scoop a half scoop of lemon batter on top of strawberrry batter.
• Pour remaining strawberry batter into bundt pan, then top with remaining lemon batter.
• Bake for 40-50 minutes or until toothpick comes out clean.
• Cool cake in pan on wire rack for 15 minutes. Invert pan, remove and continue cooling on wire rack.
• Glaze - While cake is baking, mix powdered sugar, lemon juice and butter until combined. Add extract and combine.
• Pour glaze over cooled cake. Serve with whipped cream, strawberries and lemons. Say Grace and enjoy!!