Lemony Goodness!

by Divine Domesticity on July 26th, 2007

Every so often, (or perhaps more than that), I like to take advantage of reduced priced box cake or muffin mixes and doctor them up to make something special. While I do agree with many foodies that from-scratch baking is best, I don't turn my nose up at convenience mixes. You know what? Sometimes they taste really good!


Lemon Poppyseed Bread with Glaze
Makes one 9 x 5-inch pan, or one 9x4-inch pan

Betty Crocker Sunkist Lemon Poppy Seed Muffin Mix. It also comes with a 'pouch of lemon glaze'
1/3 cup AP flour
1/2 cup water
1/3 cup vegetable oil
2 eggs

1. Preheat to 375- f degrees. Grease bread pan (either 8 x 4 or 9 x 5). Stir all ingredients except glaze. Spread into pan. Bake 35-45 minutes, the former for the larger pan, the latter for the smaller pan. Cool for around 20 minutes and remove from bread pan. Let cool completely. Add glaze!


Lemon Squares
Makes one 9 x 13 inch pan

1 lemon cake mix
2 eggs
1/3 cup oil
powdered sugar

1. Preheat oven to 350-f degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9"x13" pan. Bake 13-15 minutes until golden on top. (I used about an 8 x 8-inch pan and baked for 10 minutes longer). Cool, then sprinkle powdered sugar over the squares.

4 comments:

Nanette said...

Your site makes losing weight SOOO DIFFICULT! :P All those delicious, delicious pictures!

AM said...

Now THAT is a lemon square recipe that I will hold on to! I've made lemon sqaures ONCE, with a lemon square box mix, they still messed up, all the other recipes I've seen are too complicated, THIS? Looks easy. Very easy. Thank yoU!

Barbara said...

Oh how I love lemon squares. Especially during the hot summer months.

Parker said...

hey girls! keep in mind that these are not like traditional lemon squares -- they don't have that extremely tart gooey lemon filling like traditional lemon squares. They are just called squares cause that is the shape they are cut into. :)