Cake
I hope everyone had a great 4th of July! We have been busy enjoying the retirement life and with that being said I find it harder to find Time to blog but I will be adding recipes as I can!
This cake recipe is absolutely amazing! This was so easy to make and loved by everyone. My Dad and Jim both went for a second piece! Lemon cake Is a great choice for any summer gathering. I hope you enjoy this cake as much as my family did!
INGREDIENTS
1 box of lemon cake mix
1 box of instant lemon pudding
3/4 cup water
3/4 cup oil
4 eggs
FOR THE SOAKING SYRUP
2 cups powdered sugar
1/3 cup lemon juice
2 Tablespoons unsalted melted butter
2 Tablespoons water
DIRECTIONS
Pre heat oven to 350 degrees. Lightly grease a 13×9 baking dish and set aside.
Beat eggs in a large bowl, add the cake mix, pudding mix, water and oil. Mix until well combined.
Pour the batter into the prepared baking dish. Bake in the pre heated oven for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
While the cake is baking make the soaking syrup by combining the melted butter, lemon juice, powdered sugar and water.
When the cake is done poke holes all over the cake with a fork then pour the soaking syrup over the top of the cake. That syrup will all be soaked into the cake while it cools. Let cool completely and serve.
Enjoy!
Anne
I made this cake over memorial weekend and everyone LOVED it, this cake had rave reviews from everyone! I did make this gluten free and dairy free but it’s just as good using your favorite box cake. The cake I used was a gluten free funfetti cake mix, hence the speckles in the cake! You use what you have and what you like!
The original recipe did not have the layer of lemon pudding but for us that truly made the cake. This is one robby and Jim have asked for again !
INGREDIENTS
1 box of white cake mix and everything needed to make the cake according to the package.
3 ounce box of strawberry jell-o
1 small box of instant lemon pudding plus ingredients on the box.
1 cup of boiling water
1/2 cup cold water
1 small tub of cool whip
Fresh strawberries sliced for the top if desired
DIRECTIONS
Prepare cake according to the directions in a 9x13pan.
Remove from oven and let cool for 15 minutes. Poke the cake all over with a fork created lots of holes.
Combine the jello with the boiling water and stir until the sugar is dissolved then add the cold water.
Pour the jello all over the cake slowly so it’s seeps in all the holes.
Make the lemon pudding according to the directions and layer the lemon pudding over the cake completely covering it.
Add the cool whip in the same way over the lemon layer. Refrigerate for 2-3 hours before slicing. Add sliced strawberries for garnish
Keep leftovers in the fridge.
Enjoy!
Anne
We have the most amazing Greek neighbors that share some of their most delicious Greek dishes with us so I thought it would be fun to make this Greek Honey Cake and share it with them. This cake was not only easy to make but absolutely delicious. It got rave reviews from our neighbors, now that says a lot!
Note-The pan can be purchased from Amazon or Williams Sonoma.
It’s difficult to see in the picture but the pan leaves bee and honey comb designs on the cake.
INGREDIENTS
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
FOR THE HONEY SYRUP
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Grease and flour 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange zest. Set aside.
In a large mixing bowl cream together the butter and 3/4 cup of sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternating with the milk. Mix just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes. Then cut into Diamond shapes.
FOR THE HONEY SYRUP- In a saucepan combine honey, 1 cup of sugar and water. Bring to a simmer and cook five minutes. Stir in lemon juice bring to a boil and cook for 2 minutes. After the cake has cooled for 15 minutes pour the honey syrup over the cake. Let cake sit to soak up the syrup.
Enjoy!
Anne
I found this recipe at Greekfood.com
I found this no bake Blueberry Lemon Dessert on Pinterest from the website sweetordeal.com and it just looked so easy with bright flavors that I have been missing through this cold winter weather. This is typically made in a 9×13 dish but I made it in 2 8×8 pans so I could share with the N.H. Army National Guard unit my husband is in. This recipe is the perfect make ahead recipe as it needs to set up in the refrigerator for 2 hours before serving. This dessert is creamy, tart and sweet all in one bite. Everyone really enjoyed this dessert. I will be making this often!
INGREDIENTS
3 cups graham cracker crumbs
3/4 cup butter, melted
2 8 ounce packages of cream cheese, brought to room temperature
1 cup granulated sugar
Lemon juice from 2 medium lemons
1 cup 2% or whole milk
3.4 ounce box instant lemon pudding
24 ounce can blueberry pie filling
16 ounce tub of cool whip, thawed
DIRECTIONS
Mix graham cracker crumbs with the melted butter, set aside 1/2 cup to sprinkle on top if desired. Press the crumbs into the bottom of a 9×13 dish and set aside.
In a large mixing bowl throughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix well. Add the dry pudding mix and combine well. Drop by dollops over the graham cracker layer and gently spread evenly over forming the second layer.
Drop the blueberry pie filling on top of the lemon layer by spoonfuls and gently spread into an even layer.
Top with the cool whip and layer over the blueberry layer. If you reserved some of the graham cracker crumbs you can sprinkle the crumbs on top. I did not do this step I used all of the crumb for the base of the dessert.
Allow the dessert to set up for 2 hours in the refrigerator before serving.
Keep this dessert refrigerated.
Enjoy!
Anne
This recipe has been around for a long time but I just recently made it and I’m disappointed it took me so long to make as this is super good and very versatile. This is a no bake dessert that is made with simple ingredients that you can change up to your families liking. I made it as written and used cherry pie filling but you can use any pie filling you like! I split this into two 8×8 pans as half of it was being sent into Jim’s national guard unit. The picture below is the picture Jim sent me shortly after he put the dessert out. I’d say they liked it.
I recommend taking the dessert out of the fridge 30 minutes before serving.
INGREDIENTS
1 9 inch pre baked angel food cake
8 ounces cream cheese at room temperature
1/2 cup powdered sugar
1/2 cup milk
12 ounces of cool whip-thawed
2 can of cherry pie filling (42 ounces)
DIRECTIONS
In a large bowl whip the cream cheese, powdered sugar and milk until smooth. Gently fold in the whipped topping.
Break the cake into small pieces and add into the whipped mixture and fold to combine. Pour the mixture into a 9×13 inch baking pan spreading evenly. Spread the cherry pie topping on top covering the whipped mixture creating an even layer.
This should be stored in the fridge but taken out of the fridge 30 minutes before serving.
Enjoy!
Anne
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