Lemon Bundt Cake

From Chef in Training

Ingredients

• 1 box lemon Cake Mix
• 1 small box INSTANT Vanilla pudding Mix (3.9 ounces)
• ½ cup Sour Cream
• ¾ cup Oil
• ¾ cup Water
• ½ cup Sugar
• 4 Eggs
• 1 Tablespoon lemon zest
• 3 Tablespoon lemon juice

FROSTING

• 8 ounce cream cheese, softened
• 2 cups powdered sugar
• 1 Tablespoon lemon zest
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.

WHILE CAKE IS COOLING MAKE FROSTING.

1. In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
2. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
3. When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.

   

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Crispy Roasted Green Beans

 from Our Best Bites

1 pound green beans, washed and ends trimmed
1 1/2 tablespoons extra-virgin olive oil (I love our garlic, lime, lemon, or chili oils)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

SPICY LIME MAYONNAISE:

1/4 cup light mayonnaise
2-3 teaspoons Sriracha sauce
Juice of 1/2 lime
kosher salt to taste

Instructions:

Preheat oven to 425 and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated. Spread evenly over the baking sheet and roast for 20-25 minutes or until crispy but not burned.

While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!)

Serve the beans immediately with the spicy mayonnaise.

Makes 4-6 servings.

*** I used canola oil instead of olive oil and I did not make the mayonnaise.