Skip to main content

Lemon Glaze Cake

Lemon Glaze Cake
 
This past weekend my daughter and her boyfriend were in from college.  We didn't do a whole lot, but it was SURE good to see them!  I always like to feed college kids.  I think it is in college when kids most appreciate the person who cooks in their family.  They eat enough cafeteria and restaurant food or their own cooking to really be grateful for a plate homemade family favorites!  

I had a smoked pork loin in the freezer so Friday night I mixed up some Homemade Tangy Barbeque sauce and made pulled pork sandwiches with cheese fries.  Definitely cannot go wrong there and since I already had the meat cooked and in the freezer, it was simple enough.

I made homemade biscuits Saturday morning which we ate with the homemade peach jam that my daughter herself made from the few peaches we got from the little tree in our backyard.  There's really nothing like a pan of hot biscuits slathered in butter and homemade jam! 

I knew my daughter's boyfriend likes the Chicken & Dumplings at Cracker Barrell and so I decide to cook up my Homemade Chicken & Dumplings (that taste just LIKE Cracker Barrell's) for Sunday dinner.  Not everyone at my house likes chicken & dumplings (crazy, I know!) so my husband also fried a few chicken strips (we used the gas grill burner and an iron skillet to keep the heat, the grease, and the mess outside for that little adventure).  Of course, we had seasoned green beans and mashed potatoes (for the child who doesn't like Chicken & Dumplings) and because here in the Midwest, everyone loves mashed potatoes with just about everything!

For dessert, I made a Lemon Glaze Cake.  My daughter's boyfriend just loves lemon and since we just love him, I decided to make it especially for him.  This cake is light and beautiful.  I usually make this cake in a bundt pan but I wanted to send some home with Rachel and Kyle so I baked it in two loaf pans, one for me, and one for them to take home.  That worked out perfectly!  My Mom made this recipe alot when I was growing up.  It's glazed, not frosted and I remember being really excited to see it on the counter!

Here's how I make LEMON GLAZE CAKE - AT HOME MY WAY:

Lemon Glaze Cake


  • 1 box yellow cake mix (not the "butter recipe" - use a regular yellow cake mix)
  • 1 box (small) lemon jello
  • 3/4 cup oil
  • 3/4 cup water
  • 4 eggs

Combine all ingredients and beat 4 minutes.  Bake at 350 degrees for 40-45 minutes in a well sprayed bundt pan.  (If baking in two loafpans, the baking time will only be about 30 minutes).

Let cool about 5 minutes before removing from the pan(s).

Pour the glaze on the still warm/hot cake:

Glaze:

1 1/4 cup powdered sugar
1/4 cup lemon juice (bottled or fresh) or use orange juice/pineapple juice

Mix until smooth and drizzle around on the cake.

Labels

Labels:

Comments

  1. Jill @ Sneaky MommaSeptember 17, 2012 at 1:08ā€ÆPM

    The Lemon Glaze Cake sounds so good! Thanks for sharing the recipe! :)

    ReplyDelete
  2. Veronica MillerSeptember 20, 2012 at 3:10ā€ÆAM

    Aw, sounds like you left your daughter and her b/f with enough good foodie memories to carry them through the next few months! I like your idea of making the cake in a bundt pan or even loaf pans-I think I'll do it that way next time.

    ReplyDelete
  3. GinaSeptember 20, 2012 at 8:07ā€ÆAM

    Veronica: I think you're right - they left with lots of food memories and FOOD LOL. I sent them home with spaghetti sauce and bbq pork that I had frozen for them, and cake! My own parents loved 1200 miles for about 10 years and I remember missing "home cooking" and the special memories that you have for eating home cooking!

    I have to say I am so proud of my two daughters and their cooking skills. Although I'm not sure if I have inspired them as much as Pinterest. When I thought people had lost all desire to cook, then came Pinterest - the liason between all of us bloggers and the rest of the world. Last night Rachel (in KC) told me that she made enchiladas and little apple crescents she saw on pinterest. College girl home cooking supper. Gotta love that!

    Thanks for commenting Veronica. I love to hear from you.

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...
86 comments
CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...
238 comments
CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...
13 comments
CLICK HERE TO SEE HOW I DO IT