My latest edition of Kraft’s what’s cooking magazine had hit my mail box for two hours before I managed to to sit down and read through the entire thing, cover to cover. I know, I show an incredible amount of self-discipline when it comes to new recipes.
I do have my own recipe for lemon loaf, but who doesn’t like to try new things out once in a while? And, it starts with a cake mix – BONUS!
1 cup boiling water
1 pkg lemon Jell-O
3/4 cup oil
1/4 cup lemon zest
1 cup icing sugar
1/4 cup lemon juice
The boiling water and Jell-O can go right into the mixer bowl. Less dishes is better.
In with the cake mix, oil, lemon zest, and eggs. A quick whirl and presto!
The result is a pretty runny batter, something akin to the gingerbread batter.
Divide the batter between two well-greased loaf pans and bake in a 350 F oven for about 45 minutes. To make sure it is fully cooked, check to make sure that the loaf has pulled away from the edges of the pan and that the centre springs back when pressed lightly.
While the loaf is still in the pan, combine the icing sugar and lemon juice and slowly pour it over the two loaves. Leave the whole thing to cool inside the pan. Pop them out and they are ready to serve. The bonus here is that the recipe makes two loaves – one to eat and one to share or freeze for later use.
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