When Life Gives You Lemons

One of my favorite things about playing the harp is the friends you meet along the way. And another good part of that is the friends you meet that are harp-adjacent. 

I have been in North Carolina all week with my beautiful harp/heart friends in Banrigh (like and follow!) bringing Celtic music to appreciative audiences. We also have been meeting loads of interesting, wonderful people.

And we have been trying all kinds of amazing feast-y types of food! My incredible hosts Cynthia and Harold have kept me in creature comforts all week! I’m in heaven. I’m threatening to never leave (which will probably make them look more pained than pleased (I am kidding, I will leave, but it will be difficult to depart!)). Cynthia is an amazing baker and graciously allowed me to share one of her recipes with you.

But first, I have to tell you about Cynthia. She is a seasoned musician in her own right and is harp-adjacent via her sister and my fellow performer, Martha.  But she excels as a writer and her new book Catfish Corner is a hysterical peek into Southern life. And hey, you can’t practice all the time! I chuckled, chortled, and (embarrassingly) guffawed in each chapter! After I wiped away tears of laughter (so I could see the page) I would get through about another line of text and start laughing again! If you are not from Catfish Corner, you will still laugh uproariously – the idioms may change, but people are people. I think you’d enjoy it.*

To ensure our rehearsals went smoothly Cynthia made a Lemon Bundt Cake that had us cuing up for another slice while we were still licking our fingers from the previous cut.  To say that it’s tempting is an understatement. It’s refreshing and tasty no matter the weather – but eating it is like having a summer day in the drab not-quite-Spring of March.

So, here it is, straight from NC – Cynthia’s “Cut me another slice” Lemon Bundt Cake:

Cynthia's Lemon Bundt Cake

Perfect for Harp Circles or other Harp-adjacent activities!

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 1 package Lemon Cake Mix (any brand)
• 1 package Lemon Pudding mix Cooked - NOT Instant
• 4 eggs
• 1 cup water
• 1 cup oil
• 1/2 cup Lemon juice
• 1/2 cup Orange juice
• 1/2 cup Sugar

Instructions

 

• Read all the instructions first!
• Preheat oven to 350F
• Beat eggs, water, oil until frothy.
• Add cake and pudding mixes and beat 2 minutes.
• Spray the bundt pan generously with Baker's Choice (or Pam).
• Pour mix into prepared bundt pan
• Bake in preheated oven at 350F for 45 - 50 minutes or until the top is set and springy to the touch.
• While the cake is baking, boil juices with sugar. Pour syrup over HOT cake while cake is still in the pan.
• Cool.
• When cool, invert onto cake plate.
• Optional - after inverted onto cake plate, dust with powdered sugar and lemon zest.
• Feed to friends and watch the amazement dawn on their happy faces!

Keyword Lemon Cake

Pour yourself a cup of tea (or a cool glass of something) and enjoy! I hope you give this a try and let me know how you like it in the comments!

*this is where I usually tell you I don’t get anything for “endorsing” something, but I have already received accommodation, feasting, and this recipe – so enjoy!