For my column this week, I wrote about how much I love dishes with lemon. It even makes ice cream better. And I asked for your favorite ways to use lemon.
How's this for a deal? In exchange for your suggestions, I'll share a recipe. When I interviewed Dale Richardson of East Mecklenburg High School about bargain cooking recently, she shared a couple of good, frugal-cook recipes. But she also sent over a dessert plate that included these little cookie/cakes, part of a project her class was making when our photographer was there. The cakes didn't fit with the frugal-cooking series, but it was such a simple and tasty recipe, I had to share.
Lemon Blossoms From Dale Richardson, East Mecklenburg High School.
1 package yellow cake mix
1 small package instant lemon pudding
4 large eggs
3/4 cup vegetable oil
4 cups powdered sugar
Grated zest from 1 lemon
1/3 cup freshly squeezed lemon juice
3 tablespoons vegetable oil
3 tablespoons water
Preheat oven to 350 degrees. Spray miniature muffin tins or coat them with pan coating.
Combine and blend the cake mix, pudding, eggs and oil. Beat with an electric mixer until smooth, about 2 minutes. Fill each muffin cup about half-way. Bake 12 minutes.
Make glaze while cakes are baking. Sift the sugar into a large mixing bowl. Add the lemon juice, zest, oil and water. Mix until smooth.
Turn lemon cakes out and glaze while warm: Dip tops of cakes in the glaze or spoon the glaze over the warm cakes. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, at least 1 hour, before storing in containers with tight-fitting lids.