Oh, what a week. I swear things get even more crazy the weeks before the kids go back to school. Things keep going this way, I'm gonna have to hire my own secretary just to keep my schedule straight for me :)
Even though the schedule is out of control, I still had a little time to bake this week. Our dinners suffered for it with lots of leftovers, but at least dessert was good! I got a chance to make another Chocolate Zucchini Cake along with another cake that is an all time favorite of mine, Lemon Bundt Cake. It's a recipe I got off a friend named Amy who used to watch my oldest daughter (when she was 2 year old) for me while I went to work. This cake is tart, sweet and moist and so easy Amy could make it from memory. Give it a try and see what you think!
Lemon Bundt Cake
1/3 cup oil
3/4 cup water
1 small package Jello brand lemon pudding
1 box lemon cake mix, without pudding included
2 cups powdered sugar
1/3 cup lemon juice
To make cake: Preheat oven to 350 degrees. Lightly grease bundt pan. Beat 4 eggs together until lemony colored. Add oil and water. Mix until blended. Add cake mix and pudding. Beat on med/high for 2 minutes. Pour into bundt pan and bake 30 to 35 minutes or until toothpick inserted comes out clean.
To make glaze: Mix powdered sugar and lemon juice together in a small saucepan. Bring to boil for 1 minute. Remove from heat.
Cool cake for 10 minutes then invert onto a wire rack. Place a large dinner plate under the rack to catch glaze drippings. Using a toothpick, poke holes into the cake randomly. Pour hot glaze over cake and let sit until cool. Garnish with lemon slices, if desired. Serve to family or send to work with the husband, as pictured below!
"Friends are God's apology for relations."