As a big Thank you for the week, I want to make them a little morning treat. This cake use a cake mix and a box of lemon pudding mix. I freeze some cherry in the summer and I am using those in here. Frozen cherry is readily available in the Grocer's freezer case. It's a one-bowl baking. Quite simple for a mid-week quick treat
Cherry Meyer Lemon Cake
1 box Cake mix
1 box lemon instant pudding mix
1 Meyer lemon. Zest the skin and juice the lemon.
1 cup water
1/3 cup oil
2 cups defrosted cherry
Preheat oven to 350 degrees
Spray or grease a 9x13" pan
In a large bowl, mix the cake mix with the pudding mix
To make the sauce:
1 can Bing cherry
1 Meyer Lemon. Zest the skin and juice the lemon.
1/4 cup sugar
1/4 cup water
1 tbsp cornstarch
Combine Cherry, lemon zest, juice and zest in a small sauce pan
Mix water with 1 tbsp cornstarch till smooth.
Bring the cherry mixture to a boil
Slowly add the cornstarch mixture to thicken.
Pour over the cake or serve on the side with the cake. I pour the sauce over the cake since I am taking it to work and mix the "journey" a little simpler.