• Preheat your oven to 350F. Oil a 9 inch cake pan and line the bottom with a round piece of parchment paper. Set aside.
• In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.
• In a medium sized mixing bowl, whisk together the sugar, water, vegetable oil, lemon juice, lemon zest, and vanilla extract.
• Add half the dry ingredients to the wet ingredients and stir until almost incorporated. Add the other half and fold everything together until just mixed, don't over mix.
• Pour the batter into your prepared baking pan and bake for 30-35 minutes until risen and firm in the center. You can check with a toothpick. This cake will still be fairly pale when it is done baking.
• Remove from the oven and allow to cool for a couple minutes in the pan before carefully removing it. Allow to fully cool on a baking rack.
• To make the glaze, whisk together the powdered sugar and lemon juice until a thin glaze forms. Spread evenly over the cake, allowing it to drip down the sides.
• Allow the glaze to set (this should only take 15-20 minutes or so) while you make the strawberry topping.

strawberry topping

• Combine the chopped strawberries and sugar in a bowl. The berries will start to get juicy on their own, but I usually add a couple tablespoons of water to make a little more syrup for topping the cake.
• Serve the cake with the strawberry topping and enjoy!