I wanted to make a cake for Easter dinner and it had to be gluten free. I also wanted it to be easy (who doesn't, right?) I decided one of those cakes you doctor up a mix with things like a pudding mix would be great. (Spoiler: it was!) Unfortunately, I couldn't find a box of lemon pudding or a box of gluten free lemon cake mix. No problem, I substituted a gluten free white cake mix and vanilla pudding. The lemon flavor from the lemon juice and zest might have been more subtle but it was still good. This is also meant to be baked in a pretty bundt pan but I have horrible luck getting the cake out of mine so I decided a plain, utilitarian tube pan would be safer. You're supposed to dribble the glaze artfully over the top of the cake. Well, that didn't quite work out for me. I obviously need more practice! But the cake was glazed and that's really the most important thing, right? This recipe was adapted from one The Seasoned Mom.
CAKE:
1 (15.25 ounce) box lemon cake mix (can substitute white or yellow cake mix)
1 box instant lemon pudding mix (can substitute vanilla)
¾ cup water
¼ cup freshly-squeezed lemon juice
½ cup vegetable oil
4 large eggs
GLAZE
1 ¼ cups confectioners' sugar, sifted
2-3 tablespoons freshly-squeezed lemon juice
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease and flour a Bundt cake pan, or tube pan or use cooking spray.
Using an electric mixer on medium-high speed tbeat together the cake mix, dry pudding mix, water, lemon juice, oil and eggs for about 2 minutes.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted in the cake comes out clean.
Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely before glazing.
Whisk together the confectioners' sugar, 2 tablespoons of lemon juice, and the vanilla extract until you have a thick, pourable glaze. Add more lemon juice to thin, or more sugar to thicken. Drizzle over the cooled cake.
As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.
By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . .
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