When I think about spring, images of daffodils, pansies, phlox, redbud trees, and Forsythia bushes are vivid. I see yellow, smell grass, and hear the chirping of birds. Refreshing, isn't it? How the Lord refreshes me each spring. As creation wakes from winter and bursts with new life, it reminds me of what God does in the heart of each of us who realize we are in darkness without Him, invite the Light of the World into our lives and accept His love and mercy. I say it every year, but spring is my favorite season!
Some of my favorite flavors for spring are citrus desserts. For Easter, I fixed a
double citrus tart. It has a delicious gingersnap crust and uses frozen orange juice concentrate and lemon juice. Try it for a light yet rich dessert. One of my all-time favorite lemon cakes is a recipe I have had for many years. This recipe was given to me by a co-worker at Tenneco Oil in Houston, Texas, some thirty years ago. (I don't feel as old as I sound!). I love the fact though that recipes have stories and memories. They connect us to our past. I plan to make this cake for a salad luncheon this week after our ladies' Bible study. Who knows--thirty years from now, someone may say they got this recipe from their pastor's wife at
First Church of God, Little Paint. Enjoy spring--in your life and flavors.
Lemon Jell-O Bundt Cake
1 yellow cake mix
1 small box lemon Jell-O
4 eggs
1 t. lemon extract
3/4 c. oil
*******
4 T. melted margarine
1 1/4 c. powdered sugar
Juice of 1 lemon
In large mixing bowl, dissolve lemon Jell-O in 3/4 cup of boiling water. Set aside and allow to cool. When cool, add cake mix and then one egg at a time, beating after each egg. Mix in lemon extract and oil. Pour into greased Bundt cake pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes then invert onto large plate.
In a small bowl, combine melted margarine, powdered sugar, and the juice of one lemon (approximately 3 T.). Mix well. (You may need to add more powdered sugar. It needs to be a thick but not pasty.) Pour over warm lemon cake. (Glaze will run off sides of cake some. I take a spoon and scoop up what comes off the sides and place it back over the cake to create a nice thick layer of the glaze.) Allow to cool.
Click here for a printable version of this recipe.
When I think about spring, images of daffodils, pansies, phlox, redbud trees, and Forsythia bushes are vivid. I see yellow, smell grass, and hear the chirping of birds. Refreshing, isn't it? How the Lord refreshes me each spring. As creation wakes from winter and bursts with new life, it reminds me of what God does in the heart of each of us who realize we are in darkness without Him, invite the Light of the World into our lives and accept His love and mercy. I say it every year, but spring is my favorite season! 
Some of my favorite flavors for spring are citrus desserts. For Easter, I fixed a double citrus tart. It has a delicious gingersnap crust and uses frozen orange juice concentrate and lemon juice. Try it for a light yet rich dessert. One of my all-time favorite lemon cakes is a recipe I have had for many years. This recipe was given to me by a co-worker at Tenneco Oil in Houston, Texas, some thirty years ago. (I don't feel as old as I sound!). I love the fact though that recipes have stories and memories. They connect us to our past. I plan to make this cake for a salad luncheon this week after our ladies' Bible study. Who knows--thirty years from now, someone may say they got this recipe from their pastor's wife at First Church of God, Little Paint. Enjoy spring--in your life and flavors.
