Sunday, April 11, 2004

Ultimate Springtime Lemonade Cake

Our Easter dinner menu today is....

Salad greens with roma tomatoes, diced black olives and honey mustard dressing
Ham, Farmer John smoked
Cinnamon carrots
Garlic smashed potatoes

And the consensus piece de resistance, Ultimate Springtime Lemonade Cake for dessert. The recipe is simple, but the taste is extreme.

Cream together one yellow cake mix, 4 eggs and 1/4 cup canola oil. In a separate bowl, add 3/4 cup boiling water to a 3 oz package lemon jello. Stir until the jello is thoroughly dissolved. Add the jello mixture to the cake batter, and mix. I then added a few drops of lemon extract for extra measure. Bake in a tube pan for 55 minutes at 350 degrees. Just before your cake is done baking, blend together a glaze of one thawed regular-size can of frozen lemonade with 1 cup super-fine sugar. As soon as you remove your cake from the oven, loosen cake edges from the pan sides, and then spoon all the glaze over the cake. Let cool for about 15 minutes, and then refrigerate for at least 4 hours.

I made the cake yesterday, and can barely keep Andrea from partaking of a piece before dessert. :) Her desire may be the sincerest form of culinary flattery.

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