Sweet Pea is home for spring break and baked us this delicious cake last night. First she made lemon-blueberry preserves with a touch of fresh ginger and then swirled it through the lemon-flavored batter to create a marbled cake. Lastly she added some of the preserves in between the layers and then frosted the cake with a lemon buttercream frosting. I lost count of how many bowls, spatulas and pans were used in the process, but it sure was worth it. Absolutely yummy! The recipe comes from the book, Sky High Irresistible Triple Layer Cakes.