Anything lemon gets my attention. It makes me think of Spring and it is a beautiful color. It is light and refreshing and satisfying. I have never known anyone in this family to refuse something lemony. Cooks Corner in the Columbus Dispatch featured a lemon cake which I am sure I have made variations of, but I can't remember using a box of lemon Jell-o in the mix. So here is the recipe that is on the agenda to be tried before Easter and then maybe used on Easter. (I am not having a big to-do this Easter because of the May 29th party.) I do think I might try a lamb dish for the main course, however...something different for us.
Lemon Cake (from the Columbus Dispatch)
1 box lemon cake mix
1/4 teaspoon lemon extract
4 eggs
1 small box lemon Jell-o
3/4 cup vegetable oil
3/4 cup cold water
Topping:
1 1/2 cups confectioners' sugar
5 tablespoons lemon juice
Preheat oven to 325 degrees.
Grease and flour a 13-by-9 inch baking dish (I may use a decorative tube pan)
Pour into prepared pan.
Bake 45 minutes. Remove from oven.
Mix confectioners' sugar and lemon juice together. Poke holes in the warm cake with a fork. Spread topping over.
Cool
Hot Cross Buns:
A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans, then as now, the cross was is representative of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.
Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the buns' consumption to proper religious ceremonies, such as Christmas, Easter or funerals.
In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday. This recipe is from Martha Stewart's mother. All of these recipes are time consuming. You could just buy them at the bakery. LOL
Yield
Makes 24 buns Add to Shopping List
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet
1 cup plus 1 tablespoon milk
2 packages active dry yeast
1/2 cup granulated sugar
2 teaspoons plus one pinch salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
5 1/2 cups all-purpose, flour plus more for dusting
1 1/3 cups currants
1 large egg white
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.
