lemon cake

Glazed Lemon Cake

Always feel free to submit a guest entry! Especially during thematic months-and you don’t need to be a full time blogger!

My friend Victoria got stuck in the Snowvember Storm-and baked a cake!

Hi there! I’m Victoria.

You may have heard about the massive snowstorm that hit parts of Buffalo starting Monday, November 17th. At the time of writing this it is Saturday, November 22nd and I’ve been snowed in for 5 days. The roads in my neighborhood are impassable. So much snow has fallen that we can’t even plow, the snow needs to be physically removed from the streets.

My fiancée and I did manage to find our way out of the house on Thursday. We walked down the road to see if we could find anything open. We managed to find a convenience store and, as is Buffalo tradition, a pizza place. Of course we made our way in to order a pizza. The wait was only 30 minutes and it’s not like we had anything else to do.

Other than the brief adventure for pizza I’ve been passing the time by sleeping, watching TV, reading, playing video games, and of course, baking. Lately I’ve been craving Katie’s glazed orange cake. Unfortunately we don’t have any oranges or orange juice in the house. However, I did have everything else I needed, along with some lemons. So I decided to tweak the recipe a bit and try a glazed lemon cake. The only changes I made we replacing the orange juice with fresh lemon juice, and replacing the vanilla with some almond extract. I was a bit short on lemon juice as I only had two lemons on hand, so I the juice from one and a half of the lemons in the cake mix. I used the juice from the half left over (along with a little bit of lemon extract and some water) for the glaze. Here’s what I ended up with.

Because there’s less juice in the batter, this cake comes out a bit more dry than the orange cake. I love all kinds of citrus, so the lemon in this cake really hit the spot. The almond extract adds something extra. The flavor reminds me of a lemon macaroon. My only regret is that I have nobody to share it with – it will be gone before we dig out!

Glazed Lemon Cake

  • 1 stick butter

  • 1 cup sugar

  • 2 eggs

  • 1 cup plain yogurt

  • Juice of 1.5-2 lemons (just under ¼ cup)

  • 2 teaspoon almond extract

  • 1 1/2 cup flour

  • 1 teaspoon orange zest

  • 1 3/4 teaspoon baking powder

  • 1/2 teaspoon salt


  • 1 cup powdered sugar

  • large pinch lemon zest

  • Juice of ½ lemon

  • ¼ tsp lemon extract

  • water

Preheat oven to 350. Line a loaf pan with parchment paper. Mix together the flour, orange zest, baking powder, and salt. In a separate bowl cream together butter and sugar. Add yogurt and almond extract until just mixed. Add eggs one at a time, beating until mixed. Mix in lemon juice. Add dry ingredients, beat carefully until combined. Add batter to your lined pan and bake for 50-65 minutes.

Let the cake cool and remove from pan. Mix together the powdered sugar, lemon zest, lemon juice, and lemon extract. Add water if needed to obtain desired consistency for the glaze. Pour over the cake and let harden a bit.




Peeps Cupcakes


I do actually do quite a lot of scratch baking, but for the sake of speed I used a lot of boxed mixes for the Death of Peeps projects.

I’ll let you in on a secret: there was a Death of Peeps party. In order to get all the Peeps murdered in time for my guests, I used a box cake mix for these cupcakes. By all means, use a scratch recipe for the cupcake base. And I bet these would be awesome with those homemade Peeps I keep seeing all over Pinterest.

I like to match the color of the Peeps to the cupcakes, so either dye a white cake or use one of the fruit flavored cake mixes that are out now.

*…Just…because this has been a problem with some of these projects, none of these cupcakes went minors. I mean, there’s no reason they can’t be a kid food, these just haven’t been. Consume your Peeps in moderation.

1 box fruit flavored cake mix (or the fruit flavored cup cake recipe of your choice, one that will make 16 cupcakes)

1/2 teaspoon vanilla

16 Peeps

1. Prepare the cupcakes following the back of the box and adding 1/2 tea vanilla.

2. Fill lined cupcake trays to 2/3 full.

3. Bake following recipe or box directions, subtracting 3 minutes from the total baking time.

4. When the cupcakes are 3 minutes from finished, pull the trays out of the oven. Put a Peep on top of each cupcake, press down just firmly enough that they won’t fall off. They won’t stick but they should stay (mostly) upright while you put them back into the oven.

5. Bake 3 more minutes.

6. Remove from the oven carefully. Each Peep should be upright and whole, but puffy. Some may have fallen over slightly. Be careful, they’re going to be wobbly.

7. Take a butter knife and gently tap each Peep. They should pop and deflate.

8. Let cool. The marshmallows will be quite warm.

deathpeep1 Please, stop by this week’s Inspired Weekends!

Linked to-

nifty thrifty things

simply gloria

create with joy


flour me with love

reasons to skip the housework

flamingo toes


bakewell junction

bacon time with the hungry hypo

practically functional

a savory feast

artsy fartsy

too much time

cheerios and lattes