With very little sunshine, as the winter moves along I begin to crave citrus.
Do you do that too?
I just love Meyer lemons and Costco had a good price for a basket of them recently.
We have had lemon meringue pies, lemon salad dressing, and lemon cupcakes with lemon curd.
There is always a box of Duncan Hines Lemon Cake in my cupboard for am impromptu, quick cake.
Here is the recipe from the Lemon Cookbook:
1 box Duncan Hines Lemon Supreme cake mix
One 3-1/2 ounce box jello instant lemon pudding
1/2 cup lemon juice
4 eggs
1/2 teaspoon lemon extract
2/3 cups canola oil
Preheat oven to 350 degrees F. Prepare the cake: In the bowl of an electric mixer, add the cake mixture and instant pudding and set aside.
In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil, and beat at medium speed for 6 minutes or until smooth.
Lightly oil a Bundt pan, pour in the mixture, and bake for 45 minutes or until the top is golden and the cake is springy to the touch. While the cake is baking, prepare the glaze.
Glaze:
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon lemon extract
1 cup confectioners' sugar
This is the recipe I used for the cupcakes, along with lemon curd. Then I left off the glaze.
If you are crave citrus, enjoy something with lemons.
I have even squeezed some into my water to drink.
Just lov'n it.
