Ingredients: 1 “Deluxe” Lemon cake mix

6-8 Meyer Lemons

1 Package of Powdered Sugar Use either Butter Cream Meyer Lemon Icing or Sprinkle with Powdered Sugar

1 Tablespoon of Lemon Zest from rinds of lemons used

Preparation:

1. Prepare your candied lemon slices (instructions below).

2. Prepare cake as directed— Substitute liquid for equal parts of fresh squeezed Meyer Lemon juice & water or reduced milk.

3. As you beat batter mix, gently fold 1 tablespoon of lemon zest from the rinds of lemons.

4. Pour batter into bundt cake pan that has been lightly buttered or sprayed with baking oil and floured.

5. Bake as directed on Lemon cake mix box. 6. Let cake cool for about 10-12 minutes

before topping with lemon slices. 7. Sprinkle with powdered sugar

or use Butter Cream Meyer Lemon Icing.

8. Serve warmed or cooled.

Candied Lemon Slices: 1. Cut lemons in half slices (on picture below). 2. Coat each lemon slice with organic raw sugar. 3. Bake in oven at 350° for 12-15 minutes, then let cool. 4. Lightly re-dust with organic sugar.

Powdered Sugar Topping: 1. Sprinkle powdered sugar on top of cake after is has

cooled for 10 minutes. 2. Top with half slices of candied Meyer lemon slices. 3. Lightly re-sprinkle with powdered sugar.

Butter Cream Icing: Prepare as directed on Lemon cake mix box except add 2 teaspoons of lemon rind and equal parts of Meyer Lemon juice and milk.

Maria’s New Year’s

Uphold your New Year’s Resolutions while enjoying this sweet, low-calorie snack!

Meyer Lemon Cake

Picasso’s Bakery Cookbook: January 2011 Recipe