Today is gorgeous.
Highs near 70*, and sunny all around...perfect! Of course, that kind of weather occurring down here in the South means storms later on..but, it is beautiful in the mean time. =)
To celebrate the lovely blue bird of a blessing the weather has been recently, and to match the blushing red bud blooms out in the back yard, I made something sweet, tangy, and perfectly pink ::: Spring Cake!
Incredibly moist, with a citrusy twist, this cake is sheer yumminess.
Plus, because the coloring and flavor are determined by the kind of Jell-O you use, it is really versatile...I'm going to try out pineapple or peach next...or maybe raspberry......
....hmmm...
...decisions, decisions...
SPRING CAKE
- 1 package lemon cake mix
{NOTE: We didn't have any cake mix in the house, which is usually a tragedy. However, after discovering one of my new favorite blogs, "i am baker", I found an awesome recipe for homemade cake mix. Yay!
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| via i am baker |
- 1 package lemon (or lime) Jell-O (You can use any flavor you want! I used strawberry Jell-O instead, creating the rosey hue.)
- 4 eggs
- ¾ cup cooking oil
- ¾ cup water
Beat the eggs, cooking oil and water together and add to the cake mix and Jell-O.
Pour into a greased 9 x 12 inch pan. Bake at 350° for about 40 minute. Cool for about 10 minutes. Punch holes in top with a fork.
Topping:
2 lemons grated, and extract the juice
2 cup, powdered sugar
Mix well and pour over cake while still warm.
Enjoy!
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