Originally Posted by Ramona Byrd
The recipes for those "canned cakes" were delightful, but I love Lemon anythings. I also have a big lemon tree in my back yard and have used them all year long for many years. But since I live alone, I don't bake often, but sometimes I want a hot cup of coffee and something sweet either real early in the day or late at night, and a slice of lemon cake would just hit the spot.
Any have a good recipe?
And does anyone know if these little jars would work for Fruit Cakes? I love them too, no matter what others say..laugh and leave them, just makes more for me. And I could have them all year long this way.
Ramona, I have a recipe for a delicious lemon pudding cake, that came from Wanda's Country Home. I rec. emails and monthly recipes, from her web site.Since the recipe is free to be printed out, I don't think it would hurt to share it. HOWEVER it makes a large cake, you could probably freeze it, don't know.
1 box Lemon Cake mix - I use Duncan Heinz
1 box lemon instant pudding mix
1 can of Eagle Brand Milk
1 large carton of Cool Whip.
Prepare the cake according to directions, and pour into a 9/13 pan - bottom lightly greased & floured. Bake at 350 for about 35 minutes or until cake tests done. Set cake out for 5 min. to cool, then use a wooden spoon handle or shish kabob stick and poke holes all over the top of the cake, then pour the entire can of Eagle Brand Milk all over the top of the cake allowing it to drain into holes. Allow cake to cool completely (DO NOT REMOVE cake from pan) then mix pudding according to pkg. directions and spread over top of the cake. Then spread (THAWED) cool whip over top of pudding, being sure pudding and cool whip cover the top of the cake. Serve immediately or referigerate until ready to serve. Store cake that isn't eaten in refg. if there is any left.
Scrumptous cake. I often take it to Church, and seldom ever have any left over.
Gerbie