Lemon Cake!

March 28, 2010

I have had a really fantastic weekend. After wanting one for a long time I bought a new bike. Its retro, cherry red, and fabulous! My sweet, sweet husband attached a basket and bell for me which just put it over the top with greatness. I cannot wait for the weather to be dry and warm this week so I can take it out in the sunshine. Yesterday was fully devoted to art. Our local art museum had its grand reopening after a really beautiful renovation. I am volunteering there as a tour guide for local schools so T and I were fortunate enough to be invited to an early morning private tour of the main traveling exhibit with the artist’s granddaughter. It was exceptional. We had a great dinner with friends then returned to the museum for a really moving night of music and art. It was so inspiring.

I made Lemon Cake for dessert. I have talked about this in mini muffin form before. This recipe came from my mother in law and has become my favorite cake. I never liked the taste of lemon in anything when I was young. My pallet has really changed and I am finding myself loving new things all the time. It’s wonderful. So this is a variation on the original recipe but still works pretty well. It’s so easy. You can make a homemade vanilla cake or use a boxed cake mix like I did. For a vegan option use egg replacer in place of eggs and canola oil instead of veg oil. I also change it up by adding less water and 1/4 cup of fresh lemon juice for that extra zing. Bake and let it cool. I made it in a bundt cake mold this time but you can make it anyway you wish. When its cooled completely top it with this simple glaze: 1 cup powdered sugar mixed with 2 Tablespoons of fresh lemon juice and 2 Tablespoons of plain soymilk. You may need to add more liquid or sugar depending on your desired thickness. Enjoy!

Currently listening to the always lovely Andrew Bird

Enjoy the week!

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