I thoroughly enjoyed this past Easter weekend. Easter is one of my favorite holidays possibly even more than Christmas. I love the reason for the holiday and always feel renewed after reflecting upon why we celebrate this special time.
Growing up it was a family tradition of ours on Good Friday (which is always a public holiday in Australia) to eat warm hot cross buns and drink hot chocolate for breakfast while my dad read the Easter story in the bible. I always loved that tradition and it was a tradition that only took on more meaning as I grew older. Hot cross buns can be hard to come by here in Utah I have noticed so I decided to make them myself (I'll post the recipe in coming days). So on Friday I had lots of fun messing up my kitchen with my little guy and making hot cross buns. The smell in my house really took me back and I look forward to continuing this tradition with my own little family for years to come.
It seems that most families get together to celebrate the Easter Holiday. Both of my sister in laws on the Bentley side celebrated with their families either the week before or on Saturday. Since my family is all over and getting together is not an easy feat - us Bentley kids decided that even though my in-laws didn't mark the event that we would start our own tradition with an Easter dinner on Easter Sunday. We decided this kind of late in the week so to kick off this year we met at my sister in law Elizabeth's house and shared some dessert. The girls had a blast talking and laughing in the kitchen while the big and little boys talked and played in the basement. I don't know what it is exactly but a holiday and especially a religious holiday such as Easter just isn't as special unless you spend it with the ones you love. I was so thankful to Liz who offered to let us play at her house since I had been feeling so crappy the past month. In years to come we look forward to having a nice Easter dinner together and creating special memories.
I had seen on a couple of blogs a recipe for 'Perfect Lemon Cake'. I wouldn't peg myself as a HUGE lemon lover but lemons just remind me of sun and spring. This recipe promised an intensely moist and delicious cake. Anytime I stumble across a recipe that promises an intensely moist anything I just have to try it. This cake did not disappoint and we all enjoyed it. The strawberries complemented the lemon flavor so well and the cake was oh so moist. In fact it only became even more moist the next day when I enjoyed two pieces for breakfast! Mmmmmmmm. The other dessert I made was a banana cream pie. I'll post that recipe later. This cake really is a must try and if you love lemon you will certainly be in heaven when you sit down to eat a piece of this yummy cake. Thanks to Melanie from My Kitchen Cafe who posted this last week!
Perfect Lemon Cake
Originally from - From You Got Served
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don't over bake or the cake will be too dry! I baked my cakes separately and they took 27 minutes each.
You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added about 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)
Garnish with berries, if desired.