Lemon Poppy Seed Bundt Cake

Lemon is such a spring time flavor. I love homemade lemonade, lemon pasta, lemon sorbet, and at one time I used to LOVE lemon bars. Unfortunately, I ate and entire pan once and now I get sick if I just look at them.

However, that was a long time ago... hum...maybe I should try them again...I think I know what I'm going to make this weekend...

I guess I better get back on topic. Lemon is wonderful! That is why I really like this lemon cake. It is full of moist lemony goodness.

Cake Ingredients:

1 package lemon cake mix

1 3.4 oz. package lemon instant pudding (or vanilla - but better with lemon)

1/4 cup poppy seeds

1/2 cup oil

1 cup warm water

4 eggs

Glaze Ingredients:

2 cups powdered sugar

lemon juice

milk

Combine cake mix, pudding mix, poppy seeds, oil and warm water in large mixing bowl.

Add eggs, one at a time, beating well after each addition.

Put in greased and sugared (with powdered sugar) bundt pan and ...

bake at 350 degrees for 45 minutes or until done.

To make glaze, place powdered sugar in a bowl. Stir in just enough lemon juice or milk to make it a runny consistency (I like to add mostly milk, with just a little lemon juice).

Once the cake has cooled slightly, place it upside down on a cake platter. Wait until it has cooled completely, and drizzle glaze over the top.

*If you want a slightly different flavor, you can add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. If you add these spices, put them in when you add the cake mix. It tastes good, however, I like the pure unadulterated lemon flavor. Either way, I'm sure you will enjoy.

Spinach Salad

I made this salad as part of our Green St. Patrick's Day dinner. My son promptly said, "Mom, I don't like that salad!" Yet, at dinner he went for round two. Of course I had to bring it up, "Well, William? Do you still hate that salad?"

He couldn't reply - his mouth was full.

There are two parts to this recipe, the dressing and the salad itself. I got this Poppy Seed Dressing Recipe from my friend, Emily. And, boy, is it good. So...we'll start with that.

Poppy Seed Dressing

Ingredients:

1/4 cup lemon juice - fresh is best, but in a pinch you can used the bottled kind

1/2 cup sugar

1 tsp dry mustard powder

2 tsp apple cider vinegar

1/2 tsp salt

1/2 cup vegetable oil - or canola, but Not olive oil

poppy seeds

Put the first 4 ingredients into a small blender (like a magic bullet or a small food processor). Mix well. You can use a whisk, but it will take a long time and may not emulsify - at least, not as well.

Once you've gotten that frothy combo, add the poppy seed. I usually add about 1 to 2 Tb. - but you may like more or less...it's up to you. Stir to combine and you're ready to go.

Now, on to the Salad.....

Ingredients:

1 10 oz. package fresh baby spinach

1/4 red onion - thinly sliced

1 cup strawberries - sliced

3 to 4 strips bacon - cut into small chunks and cooked

3/4 cup mozzarella - shredded

toasted almonds

Put all the spinach in a large bowl. Then add all the other ingredients. Depending on your tastes (or your family's tastes), you can add more or less of each of the ingredients. I didn't have almonds, so I omitted them....that's why I like this salad, it's very versatile.

After you have all your ingredients thrown in that bowl - and right before it's time to serve - add some dressing. I used just over half of my dressing and put the rest in the fridge. You can add more or less, depending on how "sauced" you like your salad.

Remember, this salad will get soggy, so don't put that dressing on too early. Also, if you want to make it a dinner, just add some chicken. The combo of sweet and savory is absolutely wonderful...plus there's cheese. And who doesn't love cheese?

I hope you like this salad as much as we do.

Enjoy!