Thursday, April 12, 2012

Sunny Lemon Cake with Lemon Glaze

A little mid-week serendipity in a year that already seems longer than three months. Any amount of serendipity is a good anytime - but most especially now!

It has been one thing after another around here since January: 
  • two smallish car repairs for the Expedition - both times on road trips; 
  • one big car repair for the Beetle - new AC compressor for unusually hot spring;
  • several visits for dental work - all for one troublesome tooth; 
  • a broken weed-eater - just as the weed-eating season begins; 
  • a malfunctioning outdoor grill - admittedly, so old I remember picking it up in a minivan we owned six cars ago - and we keep cars forever! - see repairs above;
  • three visits from the refrigerator/freezer repairman - what began as a broken ice maker and a new seal on the refrigerator door, is still a broken ice maker plus a faulty thermostat and/or compressor for the refrigerator;
  • and, last night, a dying battery made the house alarm start beeping at 2 a.m. - why oh why do these batteries never die during the waking, daylight hours?
The alarm battery episode was the final straw! 

Calgon, take me away!

Today will be better - even if I have to bake something! So, while sifting through some recipes for a dinner club dessert, I came upon this oh-so-simple lemon cake in my grandmother's recipe box. She loved all things lemon and saved this recipe, handwritten on a check deposit slip. 

Just what I needed! - something to break this string of annoying little trials and tribulations of the past few weeks. I baked some lemony sunshine in my Williams-Sonoma sunflower pan and placed it on a heavy cut glass sunflower cake pedestal. Too much sun? I think not!  

Warm, sunny memories.

A comforting hug-in-a-cake.

Bright days ahead.


1 box Duncan Hines lemon cake mix
1 small box instant lemon pudding mix
4 eggs
1⅓ cups water
¼ cup cooking oil

Preheat oven to 350°. Mix all ingredients together and pour batter into greased and floured 13 x 9-inch baking pan or Bundt cake pan. Bake for 50 – 60 minutes. Cool slightly. Poke holes in top of cake with a toothpick or fork and cover with glaze.

Lemon Glaze:
2 cups powdered sugar
juice of two lemons
1 tablespoon vegetable oil
water to thin

Mix all ingredients together to pouring consistency and pour over cake.


1 comment:

RMorgan said...

This looks awesome! I love lemon stuff.