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Strawberry Lemonade Bundt CakeStrawberry Batter2 c. cake flour2 tsp. baking powder1 tsp. kosher salt4 T. unsalted butter softened1 1/2 c. sugar3 oz. package Strawberry Jello1/4 c. canola oil3 eggs room temperature1 tsp. vanilla extract16 oz. frozen strawberries well drained and blended?Lemonade Batter2 c. cake flour2 tsp. baking powder1 tsp. salt6 T. unsalted butter softened11/2 c. sugar3 oz. package Lemon Jello6 T. canola oil4 eggs room temperature1 1/2 tsp. lemon extractGlaze2 c. powdered sugar4 T. fresh lemon juice1 T. butter melted1 tsp. lemon extract1/2 tsp. vanilla extractTo make strawberry batter:? cream butter for 1 minute.Add sugar and strawberry jello and mix for 1 minute.??Add oil, eggs, vanilla and strawberry.Fold in flour, baking powder and salt.For lemon batter: Cream butter.??Add sugar and lemon jello.?Add oil, eggs and lemon extract.??Fold in flour, baking powder and salt.Pour strawberry batter into greased bundt pan.?Pour lemon batter on top.??Bake 40-50 minutes at 350.Cool 15 minutes.? Invert on wire rack and cool completely.??Combine glaze ingredients.?Remove cake from pan.?Drizzle over cooled cake.?
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