Tart, Yet Tasty!
Labor Day pays tribute to the contributions and achievements of American workers and is traditionally observed on the first Monday in September. It was created by the labor movement in the late 19th century and became a federal holiday in 1894.
I chose to labor this weekend by making one of my all time favorite cakes…The Lemon Jello Bundt Cake. The labor began when I marched out to my orchard to pick a handful of Meyer Lemons. They’re the best…super juicy! I had already collected the four required eggs from our backyard chickens. And, of course, it was a labor to push my cart through the grocery store’s baking aisle to grab the lemon cake mix and box of lemon jello. The rest was easy peasy!
A slice of our delicious Lemon Jello Bundt Cake
Hubby, Pat, had a slice for dessert, marveling at how moist it was. “What is your secret?” he asked. Here goes…
After the cake is baked, you stab it with a long-prong fork to make dozens of holes. Then, you mix ½ cup of fresh lemon juice with two cups of sifted powdered sugar, and slowly pour it over the top. All the yumminess drips into the holes and that is why it is so moist!
Here’s the recipe:
LEMON JELLO BUNDT CAKE
CAKE INGREDIENTS:
1 package lemon cake mix
1 box lemon jello
4 eggs
3/4 cup water
3/4 cup salad oil
DRIZZLE:
2 cups powdered sugar
1/2 cup lemon juice (preferably fresh squeezed)
DIRECTIONS:
Turn the oven on to 350 degrees. Grease and sugar coat a bundt pan. Mix all cake ingredients with a mixer till smooth. Pour the mixture into the bundt pan and place it on the center rack in the oven. Bake for approximately 45 to 55 minutes, till it is golden brown and a knife inserted comes out clean. Poke holes in the cake using a long prong fork, and slowly pour the drizzle mixture on top. Let the cake cool on a rack for ½ hour. Then, using a knife, gently move the cake away from the sides and center of the pan. Put a cake plate on top and flip it over. Sprinkle with powdered sugar.
