Lemon Bundt Cake with Lemon Icing

I went back & forth all week long about what dessert to make for Easter dinner.  I originally was going to make a Snickerdoodle Cake, but I think I am saving that for this upcoming weekend (Jon’s 13th birthday).  So, I tossed around several ideas….Lemon Bars, Chocolate Chip Cookie Pie, Spice Cake, Vanilla Cake or Lemon Bundt Cake.  I opted for the Lemon Bundt Cake because is seems so “Springy” to me. 

This recipe really couldn’t be any easier.  I used Pamela’s Classic Vanilla Cake Mix (which, I have to share, my sister got on clearance at Kroger for $2.49!!!!  Thanks KELLY!).  There are several variations listed on the package and I chose the lemon one.  All I had to add to the mix, aside from the water, oil & eggs, was 4 tsp. of lemon zest and 1.5 tsps. of pure lemon extract.   Instead of using the recommended pan sizes (yes, that is the rule breaker in me coming out. ;) ), I used a bundt pan.  It worked perfectly!  I baked at 325 degrees for about 35 minutes, keeping a very close eye on the cake. 

I let the cake cool for 10 minutes or so and then placed my plate that I wanted to display the cake on upside down over the top of the bundt pan and gently flipped it over.  Perfection! 

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After the cake cooled, I iced it with Lemon Icing. 

Lemon Icing

1/4 cup Lemon Juice

1 1/2 cups powdered sugar

Mix above ingredients until smooth.  Slowly drizzle over the cooled cake. 

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The cake was a hit!  Jon loves it.  Our Easter guests, Aaron’s parents , Mack & Mary, enjoyed the cake as well.  I especially liked the icing and will be making this again soon!

Here we go…..

Another Barney Butter give away!!!  Oh, how I love my Barney Butter!  Melon Cauliflower is hosting this give away.  She is another huge BB fan and even had a run-in with airport security trying to get some home with her!  Poor thing!  I don’t blame you on wanting to avoid the shipping cost, though.  Ouch!  Anyway, I hope I win the 3 jars!  Oh, how I have missed my Barney Butter!  I can’t find it locally.  Supposedly my Fresh Market is supposed to carry it, but they don’t.  I even asked them if they do.   Their web site says they do.  My next step is asking Raisin Rack (okay, who am I kidding, I am going to BEG) to carry it. 

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Happy Easter & A Weekly Menu Plan

Happy Easter to those that celebrate.  We are going to be having Aaron’s parents over for a mid-day Easter dinner today.  I am going to be preparing the meal.  I will be making Herb Roasted Pork Tenderloin (or Perfect Pork Tenderloin as I called it in this post).  I will be serving baked sweet potatoes & baked Idaho potatoes with a small toppings bar (brown sugar, cinnamon, butter, cheese, bacon, sour cream, salt, pepper, red hot, whatever you like) on the side.  For veggies I will be making just simple steamed broccoli (though I would love oven-roasted broccoli or carrots, my oven will be very busy as it is) and a mixed greens salad with lots of toppings to choose from.  We will have Buttermilk Cornbread made from Gluten-Free Pantry’s mix (usually I make mine from scratch, but these mixes were on clearance at Meijer, so I picked some up).  For dessert, I am making a Lemon Bundt Cake with Lemon Icing.  YUM!  I will share the recipe/method for that later on this week.  :)

The rest of our week appears unusually calm; dare I say that?  Yes, normal schedules & school will be going on.  Wait, I just remembered.  Not so calm.  LOL!  Jon’s 13th birthday is Friday!  YIKES!  That makes me a little scared for a couple of reasons.  First, I am getting old.  Second, I will be the “official” mother of a teenager!  He has been practicing the “teen attitude” for a while, though, so he has got it down, no worries.  We will be having a small cook out on Saturday for family and Jon will have a couple of friends over the following Friday to spend the night. 

Sunday ~ Easter dinner as listed above

Monday ~ Leftovers from Easter

Tuesday ~ Filet Mignon on the grill, parmesan pea risotto, roasted broccoli & salad

Wednesday ~ Mexican Pizzas (soft tacos for Jon), corn & salad

Thursday ~ Pulled BBQ Pork , sweet potato french fries (baked), roasted asparagus & salad

Friday ~ Calzones (Jon’s b-day dinner choice), veggies & salad

Saturday ~ Cook out!  Aaron is in charge of grilling up burgers & chicken breast; baked beans, corn on the cob & mixed greens salad to go along side.

Baked Goods for the Week

Lemon Bundt Cake with Lemon Icing

Snickerdoodle Cake (Jon’s B-day) (Friday/Saturday)

PB Cookies

Pamela’s Bread for sandwiches (Friday)

Cheryl at GF Goodness is hosting this week’s GF Menu Swap.  Thanks for hosting, Cheryl.  The ingredient this week is flaxseed.  I am just learning how to cook with flaxseed in my baking.  I like the nutrition that it adds to baked goods & foods.  Who can’t use more fiber in their diet?  I have been adding about 1TBSP to my GF Oatmeal when I have that for breakfast to boost the fiber up a bit. 

Also, don’t forget to check out Orgjunkie for lots more meal planning ideas. 

I hope you all have a wonderful week! 

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