When life hands you lemons you can:
put them in your bra (cheaper and safer than implants)
tap into your Feng Shui mood and arrange them in a vase or bowl
drop some ice cubes in a glass followed by a shot of vodka
smear them on your freckles (apparently, it is supposed to make them fade)
slice them up and hunt down a bottle of Tequila
bake them into a cake
I love lemons, not only because they are healthy, but their scent is refreshing, and they add so much flavor to any dish. This lemon cake recipe is a popular with my family and friends. It also keeps well without having to refrigerate it, that is, if you can manage to keep a few pieces for yourself when you want to curl up with a good book and a cup of tea.
The “secret ingredient” is in a small box — Jell-O. That’s right. Jell-O.
Ingredients for Cake:
2 cups all-purpose white flour
2 tsp. baking powder
1 tsp. salt
1/2 cup un-salted butter
1 TBSP. grated fresh lemon zest
1 1/4 cups white sugar
3 large eggs
1/2 tsp. vanilla extract
1 tsp. lemon extract
1 cup milk
1 box Lemon Jell-O
Directions for cake:
Preheat oven to 350 F
Spray a 13 x 9 cake pan with non-stick spray (you could also grease and flour it if you prefer)
In a bowl sift together: Flour, baking powder and salt. Then set aside.
In another bowl, cream together the butter and lemon zest, then add the sugar and beat until the mixture is light and fluffy (about 5 minutes).
Then beat in the eggs (one at a time).
In this mixture, stir in the lemon extract and vanilla extract.
Add the flour mixture to the creamy mixture, alternating with the milk, and just mix everything until it is all incorporated.
Add the package of Jell-O into the cake mixture, and blend everything together well.
Once batter is all smooth, then pour it into the prepared pan.
Bake for 30 minutes (depending on your oven, maybe 35 minutes?)
While cake is baking, make the glaze (recipe below)
Cake is done when toothpick inserted in the middle comes out clean.
While cake is still hot, using a fork, poke holes all over the cake so that the cake will absorb the glaze you will be pouring all over the cake.
Easy to Make Lemon Cake Glaze
1 1/2 to 2 cups Icing Sugar
3 tsp. freshly squeezed lemon juice
3 to 4 TBSP water
Sift the sugar to remove any lumps in a bowl.
Slowly add the lemon juice and stir.
Slowly add the water a little at a time, and stir.
You want a smooth pour-able glaze, so you can adjust the sugar/water ratio. This does not take much water to make a smooth glaze.
Pour the glaze all over the poked with fork holes cake, and spread out evenly.
For more recipes (over 100 family dishes), PLUS, two stories (children’s book, and a comedy short story for adults) download a sample or purchase WISHES. STITCHES & DISHES: Bundle of Family Fun.
Available on AMAZON for only $1.50.