Springtime Cake!

This is my very cherished lemon sparkle cake.  This cake recipe never fails, never lets me down and is so easily adaptable, it will soon become your spring/summer dessert favorite. 

I decide this weekend that for the two new permanent party soliders that just got stationed here at West Point in the lab that I would make them a good, homecooked meal.  They are both single and young and have no family nearby.  So to treat them, I made bbq shredded pork sammies, a super cheesy hashbrown casserole and this cake.  I hope they (and you!) enjoy the cake. 

Let me say too...that you can use the strawberry or orange flavored cake mixes too if you choose.  Just switch out the pudding flavors as well to match.  And leave the zest in or out but I think it's pretty to see flecks of color. 

Lemme know how you all enjoy it!

Lemon Sparkle Cake

•1 box Lemon Flavored Cake Mix
•1 box Lemon Instant Pudding (small Box)
•¾ cups Canola Or Vegetable Oil
•4 whole Large Eggs
•1 cup Sprite, 7 Up Or Any Lemon-lime Flavored Soda
•½ teaspoons Orange Extract
•1 whole Lemon Or 2 Limes Zest (optional)

Preheat oven to 325. Spray a 10 inch bundt cake pan with non-stick cooking spray – set aside. Feel free to flour your pan if needed but I usually don’t.

In a large bowl, combine cake mix and pudding mix then stir in oil. Beat in eggs, one at a time. Stir in soda. Add orange extract and zest, if using and mix well.

Pour into prepared cake pan and bake for 40-45 minutes or until toothpick comes out clean when inserted into middle. I start checking about 30 minutes to be sure.

Allow to cool before frosting or glazing. I use lemon juice and confectioner’s sugar to glaze mine but feel free to use milk in place of juice.

Where is spring?

<--- This is how the Hudson River looks right now at West Point Military Academy in NY.  Its pretty but man, is it still cold.  Last night was so windy, I swear our brick house was swaying in the wind, it was THAT strong.  However, I noticed as I snapped that picture there, that most of the ice has melted and chunks of it were floating away down stream.  YAY!  A fews weeks ago, the river was solid ice except for the wide path the few barges had made through that whole mess.  I'm glad to see the ice melting...that means spring can't be far behind.  Today as we were out driving, I saw the water running off the mountain side in a near waterfall effect from how much is melting.  I wanted to clap with joy.  I'm so ready to open my windows and say hello to crisp spring mornings. 

I'm tired of making heavy stews and soups.  Big casseroles and thick chunky bread.  I want my spring menu!  I want light brothy soups with leeks and roasted chicken in it.  I want chicken salad sammies and picnics by the lake.  (were I in Ohio still but I'm sure I'll find some lake to picnic by soon)  I'm just ready for grilling!  Enough with hot ovens!  lol 

I am looking forward to March 15th-28th around our area.  Orange County here is featuring Restaurant Week, where, for $28 per person you can enjoy some fancy schmancy 3 course dinner meals at some snazzy restaurants or $20 for lunches.  I am so excited by this!  I know we're hitting up the Thayer Restaurant here on base at the hotel b/c its uber fancy...and I think the Big Easy Bistro with its Cajun menu and I think the Castle of the Hudson, a big place overlooking the Hudson.  (should be beautiful at night!)  Its a really great deal all around.  You get to try new foods and then vote on who has the best "what" to offer.  Exciting!

I'm also excited this week to try some new stuff off Tasty Kitchen.  I also discovered MixingBowl.com by accident and haven't yet made it through all there stuff but it looks pretty good as well.  Also found a really good looking red beans and rice recipe off Fonts for Peas site as well.  Who knew a scrapbooking site would have such good looking food?  LOL!