Eat Something











{September 3, 2008}   Lemon Cake(s)

Ok, well the one we actually had was “Peggy’s Favorite Lemon Cake” but since my G’ma couldn’t stop talking about (apologizing about, really) how the other recipe she had was so much better anytime one of us got ready to have a slice I am including both recipes… But there really was nothing wrong with the lemon cake we had and everyone liked it (I think she just felt like she settled–because she couldn’t find the apricot nectar this time–and thus couldn’t see it for it’s one merit, but only eclipsed in the shadow of what could have been… but I shouldn’t say anything since if you know me or have followed the blog much you know I share this affliction…) so please do feel free to make it…

Peggy’s Favorite Lemon Cake(Tylertown’s Cooking With Friends 1998, p 126)
1 pkg lemon jell-o
3/4 c boiling water (g’ma accidentally used 1 c, but it was nice and moist)
1 c wesson oil
1 pkg yellow cake mix
1 T lemon juice
4 eggs
Glaze:
1.5 c confectioners sugar
4 T lemon juice

In a small bowl, mix lemon jello and boiling water. Stir until well dissolved, the add Wesson oil and 1 T lemon juice. In large bowl, beat eggs well and blend in package of cake mix and jello mixture. Bake in a 13x9x2 in cake pan for about 45 minat 310.
Glaze: Stir together confectioner’s ugar and lemon juice and pour over cake while it is still warm.

Lemon-Apricot Cake (the one g-ma says is better)
1 box yellow cake mix
4 eggs
3/4 c apricot nectar
1/2 c oil
1 pkg lemon jello
1 tsp lemon ext
pinch salt
3T fresh lemon juice
Glaze:
3/4 c pwd sugar
3 T lemon juice

Mix all (cake) ingredients with spoon until well-moistened. With a mixer set at MED speed, blend the ingredients until they are smooth and well-mixed. Pour into a greased bundt pan and bake at 325 for 45 min.
Glaze: Mix powdered sugar and lemon juice. Drizzle over warm cake for a nice finish.

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