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.
Serendipity!
Serendipity!
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.
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
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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:
This looks awesome! I love lemon stuff.
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