Saturday, March 31, 2012

Spring and Pink Lemonade Cake

I do believe that spring has sprung! The gorgeous flowers everywhere and my allergies tell me so...

From roses...

to wisteria...

to Jasmine...


and Redbud....
everything is in bloom and absolutely gorgeous!
I cannot take credit for growing any of the above except for the
Wisteria! No matter how much Rene' tries to cut it down
and kill is mighty and shows him who is boss!
Isn't it gorgeous...and when you walk out my front door
that is all you smell

I love spring almost as much as I love fall, but our spring here is
so short lived and before you know it, its in the 90's and we are
praying for fall/winter once again!
Such is life in south Louisiana!

Yesterday was such an exciting day...other than it being Friday!
It was the drawing for the MegaMillions lottery....640 million ! Cannot even
fathom that amount of money!!
Altho we didn't win (well technically we did...$9 in our family pool and $6 in our work pool)
we still had so much fun talking about it and dreaming of what we
would do with our winnings! It went from quitting our jobs, to buying hot tubs, to buying
cabins in the mountains WITH hot tubs, to moving to Montana, to buying
travel trailers and traveling all over the USA!
But the most endearing dream was one from my husband.
He said if we won, his first visit would be to Children's Hospital in NOLA then to St Judes
to make very generous donations in our son's name.
Awwww..for such a grouch big guy, he is a big softie when it comes to that.
So even tho we didn't actuality, we won really BIG!
And what were your dreams?

Now for a yummy...Easter-y recipe!
Super simple to make and so light and de-lish!

Pink Lemonade Pound Cake

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional

1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

1) Preheat oven to 350. Grease and flour one 10-inch tube pan or
bundt pan.

2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.

3) Bake at 350 for 50 minutes to 1 hour.

Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.

Let cake stand in pan until almost cool.

Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.

Glaze above makes the cake moist
Making the glaze to pour over the top of cake:
1. Melt 1/4 cup of butter in a saucepan or microwave.
2. Sift 2 cups of powdered sugar into a medium size bowl.
3. Add the melted butter to the powdered sugar.
4. Add 2 tablespoons of cream.
5. If desired either add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor.
6. Beat until smooth and creamy adding a little more milk if necessary. Drizzle over a cooled cake.
7. Add Pink food coloring!!!

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