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. <\/p>\n
This recipe really couldn’t be any easier. I used Pamela’s Classic Vanilla Cake Mix<\/a> (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. \ud83d\ude09 ), 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. <\/p>\n 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! <\/p>\n After the cake cooled, I iced it with Lemon Icing. <\/p>\n Lemon Icing<\/strong><\/p>\n 1\/4 cup Lemon Juice<\/p>\n 1 1\/2 cups powdered sugar<\/p>\n Mix above ingredients until smooth. Slowly drizzle over the cooled cake. <\/p>\n![\"bcuf\"](\"http:\/\/www.glutenfreeislife.com\/wp-content\/uploads\/2009\/04\/bcuf-thumb.jpg\")
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