I love spring and flowers and cake, so why not combine all three into a post?
Even though mums are typically fall flowers, using my chrysanthemum Bundt pan makes me think of spring. Plus, it doesn’t need any decoration beyond a glaze or powdered sugar.
Spring also means I get to clean my house which may involve some lemon-scented cleaner. If you want a lemon scent in your home without cleaning, try making this Lemon Cake. Then you can have spring and cake and a flower AND lemon all at the same time too.
1 package yellow cake mix
1 3-oz package lemon-flavored gelatin
3/4 cup water
3/4 cup oil
1/3 cup fresh lemon juice
2 cups powdered sugar
Preheat oven to 350 degrees. Mix first 4 ingredients on medium speed in a large bowl for 2 minutes Add oil and beat for an additional 3 minutes. Pour into a greased and floured 9×13 pan. Bake for 35-40 minutes or until a toothpick comes out clean. Remove from oven and allow to cool. As the cake cools, pierce with a fork. Pour glaze on cake while still warm.