Lemons are simple. They’re bright, tart, happy, sunny.
They make me think of a Sicilian housewife in white apron and her hair piled up on her head, stepping out of her kitchen door on a sunny day, out to the lemon tree to pluck a juicy citrus orb from the tree.
They bring a sunny brightness to whatever recipe you add them to, don’t you agree?
I love to bake with lemons. I love lemon cookies, lemon bars, and, of course, lemon cake.
I wanted to share another recipe with you for a quick dessert; the kind that you make when you don’t have the hour or more to make something completely from scratch, but just need something on the table.
Here’s your recipe:
Quick lemon bundt cake
1 lemon cake mix
1 small box lemon instant pudding mix
1/3 cup oil
one cup whole milk minus three tablespoons
3 tablespoons fresh lemon juice
In the bowl of a stand mixer or other large bowl, place all ingredients. Stir on low speed for 30 seconds. Scrape bowl with spatula.
Mix on medium speed for two minutes.
Pour into greased and floured (or Baker’s Joy-sprayed) bundt or tube pan. Bake at 350 degrees for 45-55 minutes.
Cake is ready when toothpick inserted in center comes out clean. (mine only took 50 minutes)
1 cup powdered sugar
Juice of one lemon
Mix the juice and sugar together, and add milk by teaspoons until you get a thick, but drizzle-able glaze.
If it gets too loose, simply add a bit more sugar, to adjust.
Drizzle glaze over completely cooled cake.
I hope you enjoy this quick, delicious and moist lemon cake. It’s a nice way to add a bright, vibrant note to a gray, wintry day.
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Copyright 2013 Stephanie Hill Frazier. All rights reserved.