My baby turned two today! It has been a very busy day, being the first day of school for her older sisters as well. We started with an early celebratory breakfast, then a walk around the neighborhood which included a stop at the store to pick up ingredients to make a lemon cake for the birthday girl.
The lemon cake was baked in a bundt pan, and did not want to come out in once piece. We tried to salvage it’s looks with lots of fish cake toppers. I can’t say the cake looked any better, but the birthday girl had more fun decorating, undecorating and redecorating her slice of cake than she did eating it. So it was a win.
The cake itself was delicious, a definite winner that I will make again. It was totally worth the trip to the store for a lemon. I believe this is from the “Cake Mix Doctor” cookbook.
Lemon Bundt Cake
1 pkg plain yellow cake mix
1 3-oz pkg lemon gelatin
2/3 c oil
2/3 c hot water
Preheat oven to 350 degrees F. Mist and dust and dust a 12-cup Bundt pan. Bake 40 minutes. Cool for 10, then remove from pan, set right side up and glaze.
1 1/2 c powdered sugar
2 TBSP fresh lemon juice
1 tsp lemon zest