Spring Baking at Home

Hello, lovely people! Are you enjoying the spring blossoms and birds chirping these days? There is something innately hopeful about spring, don’t you think? I have been baking a bit these past few weeks and thought I would share a couple of our favorite recipes.

LEMON BUNDT CAKE

1 package Duncan Hines Moist Deluxe Yellow Cake Mix

1 package (4 serving size) vanilla instant pudding mix

4 eggs

1 cup of water

1/3 cup of oil

Glaze—powdered sugar with fresh lemon juice blended in a ratio that provides preferred thickness

Preheat oven to 350 degrees. Grease 10-inch bundt pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for two minutes. Pour into pan. Bake for 50-60 minutes or until an inserted toothpick comes out clean. Cool in pan for 25 minutes. Invert onto a serving plate and continue to cool completely before glazing.

*This cake is deliciously moist. We have served it for birthdays and family gatherings. Feel free to add sorbet or sherbet or a fruit ice cream if you are feeling extra festive.

SOUR CREAM BANANA BREAD

1 cup of sugar

1/2 cup of light oil

2 eggs

1 cup of mashed bananas

1/2 cup of sour cream

1 teaspoon of vanilla extract

1 1/2 cups of flour

1 teaspoon baking soda

1/2 teaspoon of salt

Preheat oven to 350 degrees. Grease bread pan. Beat together sugar and oil. Add eggs, bananas, sour cream, vanilla extract. Blend well. Stir together (in separate bowl) the flour, baking soda, and salt. Stir in the dry ingredients to wet ingredients until moistened. Pour into loaf pan. Bake for 50-60 minutes. Cool for 10 minutes. Remove from pan. Enjoy!

FROM OUR HOME TO YOURS—MAY YOU ENJOY THESE SIMPLE RECIPES! AND FEEL FREE TO SHARE ANY BAKING FAVORITES FROM YOUR HOME BELOW! SENDING LOVE TO YOU ALL!