A Lovely Lemon Cake For the Holidays

(NAPSI)—This holiday season you can add some zest to your dessert table with a delightful lemon cake made with a simple recipe from Ellen Wright’s fifth cookbook: Best of the Best (full of her best and most favorite recipes and available on Amazon).  

The cake is moist and velvety, travels well and is great to bring to a pot-luck dinner. In short, it is a wonderful cake well worth knowing. 

Lemon Cake with Lemon Glaze

Makes 8 to 10 servings

1package yellow cake mix

1package instant pudding, lemon flavored

1/2cup water

1/4cup sweet sherry, port, or orange juice

3/4cup canola oil

1teaspoon ground nutmeg

4large whole eggs

For the glaze:

1cup confectioners sugar

1tablespoon lemon juice

1.Preheat oven 350 degrees Fahrenheit. 

2.Grease and flour a bundt pan.  Knock out the excess flour. 

3.In a large mixing bowl using an electric mixer on medium speed, place the mixes, oil, eggs, and sherry and mix for 5-10 minutes.

4.Pour the cake batter into the prepared bundt pan and bake in the middle of the oven for 45 minutes or until the sides of the cake are pulling away from the pan. 

5.Cool 10 minutes and loosen with a sharp knife until you can unmold the cake easily.  

For the lemon glaze:

In a small bowl, add the lemon juice to the confectioner’s sugar and mix with a fork until it is smooth.  Drizzle the glaze on the cake when it is still warm, but not hot. 

 Ellen’s Tips:

She’s not above using a shortcut to reach a good result.

• If the cake breaks, take the piece out and place it in its rightful position.  When you glaze, it won’t show. 
• This cake can be made ahead of time.  Just make sure to wrap it well in plastic wrap with toothpicks stuck in the top so the glaze won’t spoil.

About The Author

Ellen Wright has been cooking and entertaining for more than forty years. Before writing cookbooks, she served as an assistant and recipe tester to James Beard and hosted his 75th birthday party, where he declared, “Ellen, I don’t know anyone who is better at bringing people together, making them feel at home, and serving a damn good meal.” 

Wright studied painting and drawing in college before she applied her artistic talent to the kitchen. In addition to working with Beard, Wright has also studied under Madhur Jaffrey, Lydie Marshall, and Julia Child and has done cooking  demonstrations in over 30 cities through these last 25 years. 

 Learn More

For further facts and to order the book,  go to www.Amazon.com.

Word Count: 528

 "Cookbook author Ellen Wright advises bakers: “Don’t be above using a shortcut to reach a good result.”"