ASHWAUBENON – Our next Cooking With You guest is Jayne Vosters!
Jayne joined FOX 11′s Emily Deem on Good Day Wisconsin to create some festive spring desserts.
Luscious Key Lime Cake
1 package Lemon Cake Mix
1 package instant lemon pudding
4 large eggs
1 cup vegetable oil
¾ cup water
¼ cup Key Lime Juice (found in the juice aisle)
2 cups confectioners’ sugar
1/3 cup Key Lime juice
2 T. water
2 T. butter, melted
Additional confectioners’ sugar, lime slices, and/or fresh strawberry slices
Preheat oven to 350. Grease and flour 10” bundt pan or tube pan
For cake, combine cake mix, pudding mix, eggs, oil, water, and ¼ c. Key Lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat and medium speed 2 minutes. Pour into pan.
Bake at 350 for 50-60 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack.
Combine 2 cups confectioners’ sugar, 1/3 c. Key Lime juice, water, and melted butter in medium bowl. Poor slowly over top of warm cake. Cool completely. Place on serving plate, dust with additional confectioner’s sugar, and garnish with lime and strawberries, if desired.
Glazed Lemon Cookies
2 cups flour
½ t. baking soda
½ t. salt
1 T finely grated lemon zest, plus 2 tablespoons fresh lemon juice
½ c (1 stick) butter, room temperature
1 cup sugar
1 large egg
1 t. pure vanilla extract
Preheat oven to 350 degrees. In a medium bolw, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1n inch apart, onto two baking sheets, Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
2 c. confectioners’ sugar
2 T finely grated lemon zest
1/3 c. fresh lemon juice
In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 T lemon zest, and 1/3 c. fresh lemon juice until smooth.