LEMON CAKE IS SIMPLY THE ZEST

RECIPE CAN ALSO BE USED FOR MUFFINS OR CUPCAKES, WRITES AMY STOPNICKI

It's my philosophy that entertaining doesn't have to mean long, arduous hours of preparation in order to enjoy guests and your time with them.

I love to prepare things that are simple and delicious. I also love to prepare things I can make in advance (and even freeze, if long enough in advance).

This cake can be made as a large Bundt cake (as pictured), as mini muffins or as cupcakes. All versions freeze very well. It is light and airy, and its lemony flavour screams summer fun.

I hope you can enjoy this cake with your guests soon!

LEMON CAKE

CAKE INGREDIENTS

1 cup margarine or butter 3 cups flour 3 eggs 1 1/2 cups sugar

2 tbsp baking powder 1 1/3 cup milk 1/2 cup sour cream (non-dairy works as well) 1 tsp vanilla extract

Juice of 2 lemons or 3 to 4 tbsp lemon juice

1 tsp lemon extract (if available)

FOR THE DRIZZLE ON TOP

Combine 1 cup of icing sugar with 1 to 2 tsp lemon juice (adding the juice slowly) until you reach desired consistency.

INSTRUCTIONS

1. Preheat oven to 350 F.

2. In a large mixing bowl, combine all the cake ingredients with an electric mixer until the batter is smooth.

3. Pour the cake batter into a prepared Bundt pan.

4. Bake for 50 to 60 minutes or until cake is set and pulling away from the edges of the pan.

5. Once the cake is cooled, use a spoon or a fork to lightly drizzle the drizzle over the top of the cake.

York Region resident Amy Stopnicki is an awardwinning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki_ or email her at amy.stopnicki@gmail.com.