EMBELLISHED TO MAKE YOUR MOUTH ZZZINGGG!
A friend from last year’s Jubilee Journey group shared this easy lemon pound cake recipe recently. Surely she wouldn’t mind me sharing this recipe with you since she put it on Facebook for all the world to see.
Besides, in my post about THE Peanut Butter Cake from over three years ago, I often repeat what my friend said about Southern women and our recipes.
A new recipe belongs to any Southern woman once she makes it three times.
I laugh every time I think of that girl and ALL she said that day. Do you enjoy being with gregarious types as much as I do? (Wish I’d had a recorder with me. Ha!)
Before I detour too far away from this lemon cake (because you know how I do that!), let’s get back to the basics.
Quickly and easily mix the five ingredients for this cake.
Pour into a pan and bake. I used a tube pan…
…because I ruined my Bundt pan on a delicious congealed salad recipe I created at Christmas (that I haven’t shared with you yet). It really was very good, and I used my Bundt as the mold. Genius here (me) stored the leftovers in the pan without replacing the Saran Wrap™ lining I used when I made it. The pineapple acidity ate away the finish.
Note to self: don’t do that ever again!
I’ve gotten over it. It was only a $12 pan. Meet me at TJ Maxx…we’ll have some fun shopping for my new pan and other goodies. Heh. Heh.
While your cake bakes, crush a few lemon drops inside a zip-top baggie with the flat side of a mallet.
After baking and cooling, take a slice and see the spongy, moist cake (drool). Place a heart cookie cutter on top. This one from the Avid Reader Valentine Table worked great.
Fill the cookie cutter with whipped cream (or Cool Whip™ for a quick fix). Carefully remove the cutter and sprinkle with the lemon drop granules.
Be sure to spatter granules over the entire plate for a “proper” presentation. Prepare for your mouth to zzzinggg!
As your taste buds water at the thought of the lemon zzzinggg, print and share…
- 1 package lemon cake mix
- 1 3.4-oz. package instant lemon pudding and pie filling
- 4 eggs
- 1 cup water
- ⅓ cup vegetable oil
- Preheat oven to 350 degrees. Prepare a tube pan, Bundt pan, or two loaf pans with vegetable spray with flour.
- Mix all ingredients for 2 minutes with an electric mixer.
- Pour into baking pan(s).
- Bake for 50 minutes or until toothpick placed in center comes out clean.
- Cool on rack for 25 minutes. Run knife around edges and invert to release cake.
- Allow to finish cooling completely. Garnish with a dusting of confectioner's sugar.
- For serving, slice and add whipped cream and crushed lemon drop crumbles over top.
- (To crush lemon drops, Place one drop per cake slice into a zip-top bag. Pound with flat edge of mallet until crumbled to your desire.)
When HH tasted this cake with whipped cream and crushed lemon drops, he perked right up and said, “Wow. That’s really good!”
OK, so I guess it’s a keeper. I’m so glad it’s an easy one!
Do you like lemon flavored desserts? Is this something you could use to surprise your Valentine with extra special love?
P.S. I hope to see you on Periscope in a little while…9am…it’ll be here soon, and I can hardly wait!
Also, I’m sharing this recipe at Metamorphosis Monday.