Here’s another tidbit about me…..I love lemon. My love affair with lemon goes way back to the dark ages when I was just a little “shrimp”. It all started with the neighbor girls. Those crazy “Charlene” and “Twila” neighbors. It’s all their fault. I so wish I had a picture of them, but I’m coming up dry. Nothing. Here’s the story……. 049.jpg     They had a swimming pool….we didn’t. Therefore, we always went to their house for an afternoon of swimming. We spent hours in their pool. We played homemade games…screamed and hollered and drove their Mother insane. After several hours of pool time, we went inside and made lemon bars….in the microwave. This is when microwaves first came out. They were awesome. It was the coolest kitchen appliance around. And they weighed a ton. Anyway, we made so many pans of lemon bars, it was unreal. We had no idea what great memories we were creating. To this day…..they are still the “craziest” girls I know. Our children would be shocked if they knew of all our “shenanigans”. Haha Some things are better left unsaid. 052.jpg     So, anytime I see lemon recipes….I think of lemon bars, and long lost friends from my childhood. I sometimes forget how much I love lemon until I bake something “lemony”. Is that a word?! Then all those memories come flooding back. I found this cake recipe and it is absolutely delicious. If you’re a lemon fan….you will fall in love. Try it…….

3 cups flour

1 tablespoon baking powder

3/4 teaspoon salt

3 cups sugar

1 cup unsalted butter, room temperature

1/2 cup shortening, room temperature

5 large eggs

1 cup whole milk

6 tablespoons lemon juice

1 lemon, zested

     Preheat oven to 350 degrees.

Grease and flour a large Bundt pan. Sift flour, baking powder, and salt into medium bowl. Set aside. Cream together butter, shortening, and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended after each addition. Mix in lemon juice and zest. Bake for about 55 minutes or until toothpick inserted into center comes out clean. Cool cake, and then turn out onto rack.

     For the glaze…..I mixed a little bit of this and a little bit of that. A smidgeon here, and a tidbit there. I’ll try to remember what I added, but my Mad Cow memory isn’t always on target. Here goes…..

1 1/2 cup powdered sugar

2 tablespoon lemon juice

1 tablespoon butter, melted

Enough milk to make it the right consistency. I’m thinking I didn’t have enough lemon juice and so I added a shot of vanilla. So, it pretty much depends on your taste buds. Lemon, milk, and vanilla. Experiment with all of them. Pour this over the cake and it will make your mouth water. Eat 2 pieces if your heart so desires. I won’t tell. 050.jpg       I had to take a picture with my daffodils, and my butter cow. It’s all about “lemon” in our house right now. Is it the daffodils? Or Mad Cow? Maybe just that spring is in the air? Either way….it’s beautiful and delicious. I’m so smitten, that I had Michael stop by the store after school and buy some more lemons. Now that’s nuts! I’m making lemon pretzels tonight after chores. Those are addictive! Coming up next…………………………Carol