Well, actually, I'm off work this week and am trying to get back into the whole blogging groove.
All my Thanksgiving chores, with the exception of ironing that pesky tablecloth (which will be done tomorrow). Including the last dessert, the Lemon Pound Cake. Speaking of which, I just found a glob of cake batter in my hair - how did that happen?! *sigh*
But, the cake did turn out lovely...
|Isn't it pretty?|
But I expected nothing less with this particular recipe. So here is my Thanksgiving gift to you - this recipe never fails to turn out the most amazing cake. And, bonus? It's EASY. So if you are ever in need of no-fail, crowd pleasing dessert, here you go.
Lemon Pound Cake
1 box yellow butter cake mix (Duncan Hines Butter Golden)
1 cup plain flour
2/3 cup sugar
3/4 cup milk
8 oz sour cream
1 stick butter (softened)
1 teaspoon lemon flavoring
Mix together well and bake at 350 degrees for one hour.
1/2 stick butter
1/2-3/4 cup sugar
juice of a lemon
lemon grind (grated)
Boil the butter, sugar, lemon juice and lemon zest for a few minutes, stir in powdered sugar; pour over hot cake.
If you are using a fancy bundt pan with lots of ridges, etc it is important to spray the pan generously with Pam, the kind that has flour in it. And by generously, I mean GENEROUSLY. This will help the cake slide right out of the pan without to much damage.
Now, I realize that Lemon Pound Cake isn't a traditional Thanksgiving dessert but Man-Child requested Lemon Bars. Now Lemon Bars, in my opinion, are a very casual, summer-y dessert, so I went with this recipe instead - and he will be over the moon when he gets home and realizes he's getting this cake, in addition to the pumpkin and apple pies.
Have a very happy and safe Thanksgiving and know that I will be counting you among my blessings tomorrow.