(Yes, lemon, even though that's lime zest in the glaze because that's all I had.)
Recipe is at the end of this entry.
Two dish mats I made over the weekend and Monday. You're supposed to lay them on the counter next to your sink and drain washed dishes on them. I use mine all the time but got bored with the purple one I've used for several years, so I decided to make myself another one or two. I've had those granny squares (left) made for at least three years. I have enough to at least make one more of these mats. It was originally going to be an afghan, but I guess I got bored with it. I made the one on the right to get rid of scrap yarn. (And then promptly went out and bought more! What's the point?)
I went to Hobby Lobby yesterday and went crazy buying fake flowers and pots to decorate the front and back porches. This is going out front, I think.
This one is for the front porch. I fell in love with the pot and bought it even though it wasn't on sale. I got the flowers and stand for 50% off. I like it so much, I don't want to put it on the front porch where I'll rarely see it, but I guess I will anyway. Maybe.
I bought three of these hanging baskets for next-to-nothing. Those are mini red roses just like the pink ones in the pink pot. I haven't decided what to buy for the other two yet. I have some purple hydrangeas that I may put in them.
Okay, now here's the lemon cake recipe:
Easy Lemon Cake
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored gelatin
3/4 cup vegetable oil
2/3 cup water
1/2 teaspoon butter extract (or lemon)
1-1/2 cups confectioners' sugar
2-3 tablespoons lemon juice
Preheat oven to 350 F. Combine gelatin mix and cake mix. Mix well. Add next 4 ingredients - oil, eggs, water and extract. Mix well. Grease a Bundt or tube pan and bake 40-45 minutes.
To Make Frosting/Glaze: Combine confectioners' sugar, lemon juice, and zest. Glaze cake while still hot.