Lemon Cake

 By Peg Cochran

We’ve never had a “traditional” Easter dessert the way we have at Christmas (Buche de Noel), and every year I seem to make something different.  I wanted a dessert that was light with a spring feel to it (desperately trying to channel spring here—for a moment it looked as if we would have a white Easter when we didn’t have a white Christmas!)  I remembered that my mother used to make a cake that involved pudding and a tube pan.  Some searching on-line brought up this recipe.  Her cake was pink so I’m guessing she used a berry flavored pudding.  I decided to go with lemon becomes it seems so fresh.

My mother never frosted her cake in any way (we weren’t big dessert eaters) but this recipe came with the suggestion of a lemon glaze so I decided to try that to dress it up a bit.

Right now my husband and daughter are trying to convince me that we need to cut a piece of this cake for this blog!  I'm trying to tell them we need to save it for Easter dinner.  Stay tuned--we shall see who wins!

Lemon Cake

4 eggs
1 package white or lemon cake mix
¾ cup oil
1 package instant lemon pudding mix
¾ cup water

Mix and beat well.  Bake in a greased and floured pan (I used a tube pan but you could use a 9x13 inch pan) at 350 degrees.  (Approximately 45 minutes for the tube pan and 30 minutes for the other.)

While the cake is still hot, poke holes in the top with an ice pick or large fork.  Pour glaze over cake (see below) and let it seep in.  Can be served as is or with whipped cream or ice cream.

Glaze

Combine:
2 cups powdered sugar
2 tablespoons butter, melted
1 tablespoon water
1/3 cup lemon juice

Pour your batter into a greased tube pan

Bake until nice and browned

Finished product complete with glaze!

  

Coming June 2013!