Well, the other day I had to part with my beautiful HTC Evo. You see, since we moved to our new house my phone seldomly worked from my place of residence, and it's never worked from the house we stay in St.George or the in-laws cabin. So today I got the iPhone 4s from Verizon, which is where I am blogging from currently! At the house in St. George! Score! I still love my Evo and it will be greatly missed, but I must say that it is nice to receive phone calls on the couch. I am much too lazy to go outside in the corner of the lot in order to conversate (yes, spell checker is telling me this isn't a word - but it is now. Take that spell checker!) with people.
So on Sunday I turned 25. Scary huh. This was the first year where I didn't get the least bit excited that it was my birthday. I wasn't depressed about it, but it truly felt like just another day. The first sign that I am getting old. Now that is depressing.
For my big quarter-of-a-century day, the hubs gave me a gift certificate to Williams Sonoma (he is so good to me!), and one of the treasures I purchased was a bundt pan. I love it, LOVE it! So I made my own birthday cake! I decided on a lemon bundt cake, and I am telling you right now that it was simply AMAZING! We served it with some french vanilla ice cream, and I ate two enormous pieces. And secretly could have eaten more! I am currently planning the next time I can make this beauty again. Maybe tomorrow... :) So here she is!
Lemon Bundt Cake
Yield 12 servings
1 cup butter or margarine, softened
2 cups sugar
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel.
Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.