::Yellow Cupcakes with Strawberry Buttercream::

I'm a white cupcake kinda gal. But the very best white cupcake is a yellow one, if you know what I mean. More butter and egg is a good, good thing. Then, top it off with fresh berries whipped into icing and, well, YUM!

Yellow Cupcakes
1 3/4 cup flour
4 eggs
1/2 cup milk
2 t vanilla
1 1/2 cup sugar
2 t baking powder
3/4 t salt
1 cup butter

Heat oven to 350 degrees.
Beat butter, eggs, milk, vanilla.
Add dry mixture of flour, baking powder and salt until smooth.
Line 12 muffins cups and divide batter.
Bake for 35 minutes, or until golden and dry in the middle.

Strawberry Buttercream {This recipe is doubled}
1 cup fresh strawberries
1 cup butter
3-4 cups icing sugar
1 T vanilla
3 to 4 T milk

Boil down 1 cup fresh strawberries until reduced to half or more. Cool.
Whip together butter and icing sugar in food processor.
Add vanilla and milk.
Add reduced berries.

::Sunnyside Up Cupcakes::

Lemon cupcakes filled with lemon curd and topped with lemon cream cheese icing. . .

Cupcakes:

1/2 melted butter

4 t lemon zest

1 cup sugar

2 eggs

2 T lemon juice

1 1/2 cup flour

1 1/4 t baking powder

1/4 t baking soda

3/4 cup milk OR 1 cup whipping cream

1/2 t vanilla

pinch salt

Bake at 350 for 16-18 

Lemon Curd: Over the heat, whisk for 6-8 mins:

1 yolk

1 egg

1/4 cup lemon juice

3 T sugar {or less}

pinch salt

zest 

Strain and chill for 25 mins.

Lemon Icing:

1/2 cup cream cheese

1/2 cup butter

1/2 t vanilla

3 cups icing sugar

lemon zest

Assembly: Scoop out middle of each cupcake and fill with a scoop of lemon curd. Then ice each cupcake.

::Lime Poppy Seed Cake::

This was one of the first cakes I learned how to make. It is a tea-sipping kind of cake, I think.

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1/3 cup (75 mL) poppy seeds (optional)
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 limes
• 1/2 cup (125 mL) butter, at room temperature
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) almond or vanilla extract
• 1 cup (250 mL) Balkan-style plain yogurt (not low-fat)
• Fresh berries

Preheat oven to 350F (180C). Lightly butter or spray a 9-inch (23-cm) springform pan. In a small bowl, using a fork, stir flour with poppy seeds, if using, baking powder, baking soda and salt. Finely grate peels from limes. Squeeze out juice. You should have about 2 tsp (10 mL) peel and 1/4 cup (50 mL) juice (do not use more than this).

In a large bowl, using an electric mixer, beat butter until creamy. Gradually beat in sugar, occasionally scraping down sides of bowl with a spatula. Beat in eggs and almond extract until well blended. Beat in yogurt, lime peel and juice. Using a large wooden spoon or spatula, gently stir in flour mixture until blended. Batter will be quite thick. Scrape into pan, then smooth top.

Bake in centre of 350F (180C) oven until a cake tester inserted into centre comes out clean and centre of cake springs back when pressed, from 45 to 50 minutes. If top becomes golden before cake is baked, loosely cover with foil for remaining baking time. Let cake cool on a rack 5 minutees before removing springform sides. Slice into wedges. Serve warm or at room temperature with berries. Cake is best eaten the day it's made.

Source:

::Chatelaine Magazine::

::Banana Praline Scones::

I made these to be served with tea on Valentine's Day. Unfortunately we finished them all a few days before that.

Makes about 8 scones.

• ¼ cup sugar
• 2 tablespoons brandy
• ¾ cup lightly salted macadamia nuts (or any other nut that appeals to you)
• 2-½ cups all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2-½ teaspoons baking powder
• ¼ teaspoon salt
• 1/3 cup unsalted butter, chilled
• 1 cup mashed ripe banana
• 2 large eggs
• 1 teaspoon real vanilla extract
• 2 teaspoons sugar for glaze (optional)
• Generous dash of ground cinnamon for glaze (optional)

Lightly oil a 10-inch diameter circle on a baking sheet or use parchment paper. In a heavy saucepan, stir together the sugar and brandy. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes. Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup. Quickly scrape the mixture onto the prepared baking sheet. Cool for 20 minutes or until hardened. Transfer the mixture to a cutting board and chop the praline.

Preheat oven to 375 degrees F.

In a food processor, pulse together the flour, brown sugar, baking powder, salt & butter, cut into ½ inch cubes. Run the blades until the mixture resembles course crumbs. In a small bowl, stir together the bananas, eggs and vanilla. Add the banana mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the praline.

Spread the dough into a 9-inch diameter circle in the center of the prepared baking sheet. Combine the sugar and cinnamon and sprinkle the mixture over the tops of the scones, if desired. With a serrated knife, cut into 8 wedges. Bake for 30 to 35 minutes, or until lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm.

{Recipe: "Simply Scones" Photo: "Jenny Bakes"}

::Pumpkin Cheesecake Muffins::

These are so delicious. I know Starbucks does a version of these, but fresh is best!

{Recipe Credit: AllRecipes}

::Rhubarb Cake::

Light and tangy. The best way to use rhubarb.

2 cups flour

1 tsp. baking powder

1/2 cup butter

Sugar (few tbsp.)

Blend into crumbs. Press into 9 by 9 pan. Reserve 1/2 cup for topping

1 1/2 cups sugar

1/2 softened butter

2 eggs

1/2 cup flour

Mix well with beater. Add 4 cups chopped rhubarb. Spread mixture over crumbs and sprinkle with remaining crumb mixture. Bake at 350 F for 40-60 minutes.

::Banana Date Cake::

I have been trying to cook and bake in a new way lately. Mostly because everyone I know is doing the same. Here is a successful cake from the "Clean Start" cookbook that can be eaten guilt-free.

WET INGREDIENTS
10 dried dates, pitted
2 ripe bananas
1⁄3 cup maple syrup
1⁄4 cup virgin coconut oil, melted
2 tablespoons lemon juice
1 teaspoon vanilla extract

DRY INGREDIENTS
1 cup chickpea flour
1 cup almond meal
1⁄4 cup tapioca flour
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon sea salt

Preheat oven to 350°F and lightly grease 8 x 8-inch baking dish.

Place dates in large bowl and cover with boiling water to soften. Drain well, add bananas and mash both together so that chunks remain. Add maple syrup, melted oil, lemon juice and vanilla and whisk to combine.

In separate bowl, whisk together all dry ingredients. Add to bowl with banana mixture and fold gently to combine, making sure not to overmix. Pour into prepared baking dish and bake for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, place on rack and cool completely before slicing or removing from dish.

MAKES 1 cake

::Mocha & Fudge Cheesecake::

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

Berry Ricotta Muffins

A yummy, healthy breakfast muffin

Preheat oven to 350. Grease and flour muffin tin or line with paper cups.

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup oatmeal
1/4 cup wheat or oat bran
2 tbls ground flax seed (optional)
1 tbls baking powder
1 tsp baking soda

In a large mixing bowl, mix dry ingredients and create a well in the middle.

1/2 cup butter
1/2 cup brown sugar
2 eggs
1 cup ricotta cheese
1/2 cup milk
1 cup frozen berries

In a separate bowl, mix brown sugar & soft butter. Add eggs one by one, mixing thoroughly after each. Add ricotta & milk, and mix.

Pour liquid mix gradually into dry preparation, mixing with a fork to ensure a homogenous texture. Add fruit and mix again.

Spread dough into muffin tin and bake in oven 15 to 20 min. or until golden and a toothpick comes out of muffin clean.

Makes 24 muffins.

Optional topping spread (I haven't tried it, but it does look good)
1 cup ricotta
2 tbls honey
cinnamon to taste (optional)

Serve muffins warm or at room temperature, topped with spread and sprinkled with cinnamon.


originally found in the 'all you need is cheese' magazine. (click here)

::Lemon Poppy-Seed Pound Cake Muffins::

Recipe found via Joy of Baking.com

::Poppy Seed Layer Cake::

THIS WAS THE FIRST WHITE CAKE I'VE MADE IN A LONG WHILE. BUT I CANNEVER JUST STILL WITH THE BASICS. THIS ONE HAS LEMON AND POPPY SEEDS THROWN IN.
{Recipe via Epicurious}

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel 4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds

Make cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.

Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.

Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)

White chocolate cream
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 cups chilled whipped cream

Make cream:
Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.

Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.

Put it all together:

2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

::BAKER'S NOTES::

I did it by the book, but would change a few things the next time: 1. I would bake the cake in two 10" springforms instead of the one, thus, ending up with a double-layered cake, rather than a triple. My middle didn't want to cook all the way through as one big cake. 2. I would add more berries! Blueberries. Raspberries. Throw them all in there!

Chocolate Raspberry Birthday Cake

CAKE:
6 (1 ounce) semi-sweet chocolate squares
6 (1 ounce) unsweetened chocolate squares {I used the extra-dark PC chocolate for this part}
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla

Preheat oven to 300 F. Line 2 9" round cake pans with parchment paper.
Melt chocolate on stove in double boiler, or in the microwave. Let cool and then beat in the egg yolks.
In a large bowl cream together the butter, 1 1/2 cups of sugar and vanilla until light and fluffy.
Beat in the chocolate mixture until smooth
Stir in flour until just combined.
In a separate bowl, beat the egg whites until foamy, gradually add 1/2 a cup of sugar and continue beating until the whites hold a soft peak.
Fold the egg whites into the chocolate batter.
Pour into prepared pans and smooth out the top.
Bake approx 45 min, until a toothpick comes out clean. Cool in pans.

FILLING:
8 ounces of frozen raspberries, thawed and drained
4-5 tablespoons of seedless raspberry jam.

Mix together and place between the two layers of chocolate cake.

ICING:
6 (1 ounce) semi-sweet chocolate squares
3/4 cup heavy cream.

Warm the cream to just barely boiling, then remove from heat add chocolate and stir until chocolate is melted.
Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
(and if you refrigerate too long, just stick it in the micro for 10 sec. at a time to soften it up again so you can spread)
Spread over the top and sides of the cake.


This cake was a bit of work, but definitely worth it! It was delicious. I think I folded the egg whites in a little too vigorously because the cake didn't rise as much as I thought it would, but it didn't affect the taste. I will definitely use this icing recipe on other cakes, super simple and produced an easy to spread, glossy icing.

Originally found here

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

I AM ALWAYS ON THE LOOKOUT FOR TWISTS ON THE CLASSICS. SO WHEN I SAW THIS FANCY VERSION OF A FAVOURITE THANKSGIVING SWEET. . .
From "The Cake Book"-Tish Boyle

Crust

1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/4 cup (40g) chopped crystallized ginger
1/3 cup (54g) pecans
1/2 cup (113g) unsalted butter, cold & cut into 1/2 inch cubes
1 tbsp cold water

Filling
1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 1/4 lbs (567g) cream cheese, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp cornstarch
4 large eggs, at room temp.

Candied Pumpkin Seeds:
1/2 cup hulled raw pumpkin seeds
1 large egg white
pinch of salt
2 T sugar
1/8 t ground cinnamon

To make the crust:
Position oven rack in the center and preheat oven to 350F. Grease the bottom and sides of a 9x3 inch springform pan. Wrap the outside of the pan with 2-3 layers of aluminum foil.

Place the flour, sugar, salt, ginger, and pecans in the bowl of a food processor. Process until the pecans are finely ground. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Add the cold water slowly until the dough just comes together. Press the dough into the bottom of your prepared pan. Bake for 25-30 minutes until the crust just starts to brown. Cool crust completely on a wire rack.

To make the filling:
Reduce oven temperature to 325F. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the still wrapped springform pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the springform pan. Bake for 70 to 80 minutes until the center is set but still a bit wobbly.

Remove cheesecake from water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours before serving.

To make Candied Pumpkin Seeds:
Position oven rack in the center of oven. Preheat oven to 325 degrees. Grease baking sheet.

Place pumpkin seeds in a bowl. In another bowl whisk egg white just until frothy. Add enough the egg white to the seeds to coat, then toss with salt, sugar and cinnamon.

Spread the seeds in a single layer on a baking sheet lined with parchment paper for 15-20 minutes, or until they begin to dry and turn brown.

Once cooled, separate the seeds with your fingers.

SERVE EACH SLICE OF CAKE WITH A DOLLOP OF WHIPPING CREAM AND A SPRINKLE OF SEEDS.

Cinnamon Bun Cake

Dough:
1 cup milk
1 egg
4 T butter, melted
3 1/3 cup flour
3 T sugar
1/2 t salt
1 1/2 t breadmaker yeast

Place all ingredients, in order into a breadmaker, creating a well for the yeast.
Select "dough" setting.
The dough should take roughly 1 hour and 40 minutes in the maker.
When ready, knead for 1 minutes. Let rest for 15 minutes.
Roll dough into a thin rectangle.

Filling:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup white sugar
2 t cinnamon
1/2 t nutmeg (optional)
pecans
dried cranberries

Mix all, and spread over dough.
Roll the dough into a spiraled tube and cut into even coins with, either a sharp knife, or a piece of dental floss.

Cake:

Butter a bundt cake pan.
Place the coins into the bottom of the pan, spiral upwards, stuffing them tightly together.
Cover pan with a dry dish cloth and leave to rise for 45 minutes in a warm place.
Preheat oven to 375 degrees and bake for 25 minutes.

Icing:

4 T butter, melted
1 t vanilla
1 1/2 cup icing sugar
1 t milk

"Buttery Yellow Citrus Cake"~BH&G

I PLAN TO TACKLE THIS BEAUTY THIS SATURDAY TO SERVE AT MY SONS SECOND BIRTHDAY PARTY. I LOVE LEMON. AND I AM PREGNANT, SO I WILL INDULGE IN WHAT I LOVE.

Ingredients:
3/4 cup butter
6 egg yolks or 3 whole eggs
2 2/3 cups flour
2 t baking powder
1/2 t salt
1/4 t baking soda
1 2/3 cups white sugar
1 cup milk
2 t lemon or lime zest
1 t orange zest
2 T lemon or lime juice
2 T orange juice
1 batch of "Lemony Whipped Cream"*

Preparation:
1. Let butter and eggs stand at room temperature for about 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9 x 2-inch round baking pans.
2. In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
3. In separate bowl beat butter, adding sugar gradually until creamed. Add yolks one at a time. Add flour mixture and milk alternately. Stir in peels and juices. Spread batter into pans.
4. Bake 20-25 minutes. Cool 10 minutes.
5. Spread Whipped Cream between both layers and all over the outside of the cake.
Serve immediately or keep refrigerated.

*Lemony Whipped Cream
In a large chilled bowl beat 2 cups whipping cream, 2 T powdered sugar, and 1 T instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 T lemon zest. If made ahead, chill 24 hours; stir before spreading. Makes 3 1/2 cups.

Mom's Mocha Cake

Almond Torte

2 T flour
2 1/2 t baking powder
4 eggs
3/4 c sugar
3/4 c ground almonds

Mix flour and b. powder. Beat eggs and sugar on high speed until
smooth and light. Add nuts, mix well. Add the flour mixture. Mix well
on low, but not for long. Pour into two wax paper-lined 8 " layer
cake pans and bake at 350 F for 20 minutes. Turn out onto wire racks
and remove the paper. Let cool completely. Prepare the mocha whipped
cream, which will be spread between the layers and over the top. May
be garnished with grated almonds or chocolate curls.

Mocha Whipped Cream

1/2 c sugar
1/4 c cocoa
1 T instant coffee powder
1/4 t salt
2 t vanilla
1 1/2 c whipping cream

Combine sugar cocoa, coffee powder, vanilla and whipped cream. Beat
on high until thick.

Blueberry & Lemon Coffee Cake

INGREDIENTS:

INSTRUCTIONS:

Chocolate Fudge Cake with Orange

CAKE:
1 cup flour
4 t. baking powder
1/4 cup softened butter
4 eggs, separated
1 t. vanilla
1/2 t. nutmeg
1 cup unsweetened cocoa
1/2 t. salt
1-1/2 cups sugar
2 cups milk
1 t. grated orange rind

Lightly grease and flour 2 9" round pans.
Sift together flour, cocoa, baking powder and salt.
In a large bowl cream together butter and sugar. Add egg yolks, on at a time, beating well after each is added.
Gradually add flour mixture and milk alternately. Mix well.
Stir in vanilla, nutmeg and orange rind.
Beat egg whites until stiff; fold into batter.
Pour into pans and bake at 350 degrees for 35 minutes

ICING:
1 cup sour cream
8 oz. melted semi-sweet chocolate
Pinch of salt

1 t vanilla

Oat Bran Muffins

Oat Bran Muffins

1/2 c. dark brown sugar
1 1/2 c. oat bran
1 1/2 c. flour
2 t. baking powder
2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
2 eggs
1 c. applesauce
4 T. vegetable oil

Directions:
1. Preheat oven to 400. Line or grease 12 muffin cups
2. Blend together dry ingredients. Add eggs, applesauce and oil. Mix until well-blended.
3. Spoon into muffin cups, let sit 10 min.
4. Bake for 15 min. or until golden brown.

I made these muffins this morning and was really impressed, they are healthy and they tasted yummy! I found the recipe here. There are all sorts of suggestions in the comments on allrecipes on how to make them even healthier if you want. I also sliced up an apple and put one slice one top of each muffin before baking for some extra apple flavour.

Lemon Loaf

Hello Ladies!
I thought I would add a very quick and easy recipe. It makes 2 loaves, and freezes very well.

1 pkg. Lemon Cake Mix
1 pkg. Instant Lemon Pudding mix
1/2 cup Canola oil (or other vegetable oil)
1 cup Water OR 3/4 cup water plus 1/4 cup lemon juice (I prefer the lemon juice)
4 Eggs

Glaze:

1/4 cup Icing sugar
2 T. Lemon juice

Combine first 5 ingredients and beat with electric mixer for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 for 50-60 minutes. (I tend closer to 60 min.)

After removing from oven, use a fork and poke small holes all over the top of the loaves. Mix sugar and lemon juice to make a thin paste. Spread over hot loaves. Let cool approx. 10 minutes before removing from pans.

To freeze, I wrap the loaf in wax paper and then put it into a freezer bag.