Happy Easter

Easter-humor

I’m drinking my morning carrot juice before heading out to do Easter Bunny Duties.

One of our traditional dishes for Easter Dinner here in the fish bowl is a lemon bundt cake.  If you’re looking for something easy that’s guaranteed to please, look no further!  It’s too good not to share:

Deluxe Lemon Cake

1 boxed lemon cake mix

1 pkg instant lemon pudding

1/2 c. vegetable oil

4 eggs

1 cup plus 1 T. water

1. Preheat oven according to the directions on the boxed cake mix.  You’re going to be using a bundt pan for this recipe which takes a little longer cooking time.  Grease your bundt pan with a paste mixture of 1 Tbl. butter mixed with 1 Tbl. all-purpose flour and apply it to the pan using a pastry brush.  This is a tried and true method, or more importantly, scientifically proven method used by the America’s Text Kitchen crew.  (You can read more about THAT and bundt pans in general here.)

2. In a large bowl, mix together the boxed cake mix, instant pudding, vegetable oil, eggs and water.  Once well blended, pour the batter into your greased bundt pan and bake according to the directed time on the cake mix box.

3.  While you’re waiting for that cake to cook, you’ll want to get started on the cake’s glaze.  For that, you’ll need 2 cups of powdered (aka confectioner’s) sugar and the juice from 1 – 2 lemons.  If you want to use bottled lemon juice, that’s ok, I won’t tell, and most folks won’t be able to tell the difference either.  Grab a second mixing bowl, or if you’re efficient and enterprising, wash out the bowl you used for the cake mix and use that, provided a small child hasn’t gleefully run off with it armed with a spatula to give the bowl its own cleaning.  Mix together the powdered sugar and lemon juice, then set aside.

4.  Once the cake has finished baking (a tooth pick inserted in the cake should come out clean or with just a few crumbs on it), turn the pan over onto a cooling rack and be amazed at how the cake beautifully releases from the bundt pan.

5. Now, depending upon your stance on cake glazes, that will determine how you handle the next bit.  If you like a more clear glaze, a “barely there” kind of effect, go ahead and pour that glaze over the top of the still warm cake.  It’s gonna make a mess, dribble all down the sides and culminate under the cooling rack, so make sure you have that sitting on some wax paper or a baking sheet.  However, if you prefer a more full-bodied effect with the glaze, let the cake cool before pouring it over the top.  If you want to get really fancy, you could always put some lemon zest curlicues around the top, but I find that just slows down my eating process having to pick those off.

6. Put the cake on your prettiest cake plate or cake tin and impress the socks off of people.  Although, I must say, it tastes just as good if you’ve got it stored in one of those plastic cake totes, too, or even a plain old dinner plate.  There’s no sense standing on ceremony where cake is involved.

Now, the really good news is, if you’re reading this early and still haven’t figured out what you’re taking to Easter dinner and have almost resigned yourself to picking up the brown & serve rolls, or ice, there’s still enough time for you to run out to the grocery store and get what you need to make this in time for lunch.  Happy Easter!

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