I wake up and go to bed most evenings thinking, “I love summer.” Days spent on the beach and getting paid, after hours kickball games, during hours volleyball matches, running, playing in the waves, guarding the beaches…I’m a professional fun-haver.
Please, green isn’t your best color. Take your extra time and find something fun, do something outdoors where sunscreen is required!
And here’s the invisible, seamless transition back to cooking…
Speaking of outdoor activities, a friend from high school is having the girls over for a 4th of July/reunion/gathering. We’re going to admire her garden, swim in the pool, eat and drink mango margaritas.
When I asked the host, Mary, if I could bring anything, she suggested tortilla chips. I couldn’t settle for that. But I also didn’t think that a hot afternoon was fitting for a heavy chocolate dessert.
This moist, light dessert is perfectly fitting for an outdoor afternoon.
So instead, I went for a citrus twist and brought…
Lemon Poppy Seed Cake
from my mom’s recipe keeper!
1 package lemon cake mix
3/4 cup vegetable oil
juice of one lemon
1 cup water
1 package instant lemon pudding
2-3 tablespoons poppy seeds
Preheat oven to 350 degrees Fahrenheit. Grease regular sized bundt pan.
This always reminds me of that part in My Big Fat Greek Wedding where the sputtering mother says… “Bundttt…Bundttt?! But there’s a hole in the middle…” Or something to that effect. If you’ve seen the movie, I bet a slice of this cake you’ll understand.
Mix cake mix, oil, eggs and lemon juice (careful not to add any seeds) and water.
Add pudding mix and mix well. Add poppy seeds.
In greased bundtttt pan, bake for 45 minutes. Test for done-ness and (if finished) flip out onto a plate to cool.
I sprinkled powdered sugar on top while the cake was still warm but if you think a glaze is more fitting, just mix:
2/3-1 cup powdered sugar with water to desired consistency and drizzle over.