Marie Cookpad

  I have a beautiful cake recipe to share with you today that is very seasonal and quite, QUITE delicious!  It comes from one of those little cook booklets that you can find near the Grocery Tills all over North America, entitled Fall Baking, Gold Medal, published in the Autumn of the year 2000.  I must have purchased it not too long before moving over here.  I always loved those booklets that the different companies would put out (like Betty Crocker and Pillsbury, etc.)  They were always filled with a lot of lovely recipes and I have a few which I have kept through the years that have become members of my family!    I used to think that it was really difficult to bake a bundt cake that looked terrible, but I think I was wrong . . . haha.  This is not the prettiest cake in the world, but what it lacks for in looks, it more than makes up in flavour!    Be warned you will need a LARGE bowl to mix this up in, and it will only use up roughly...

  There is just something really special about a bundt cake don't you think?  Every one of them looks like a celebration just waiting to happen . . . I have three bundt pans.  Two Nordic ware pans (Cathedral Window, Fleur de Lis) and a regular ordinary bundt pan. These special pans have the ability to lift what is an ordinary cake up to the greatest heights, simply by virtue of their beauty!  This Zesty Lemon Pound Cake is anything but an ordinary cake however!  Lemon and bundt are a beautiful combination. No question about it.   Yes . . .  admittedly it is a bit of a cheat as it uses a cake mix. I used a Betty Crocker Zesty Lemon cake mix as the base.   This gets beaten together in a bowl along with some milk and eggs (which you would expect) . . . it uses 3 large free-range eggs.  I only ever use free-range eggs and I use RSPCA approved. It is one of my quirks of conscience . . .   There is no oil or butter involved  . . .  j...