I've posted the recipe before but have an actual picture this evening. Instead of using our regular Chinese wheat noodles, we tried a brand made in Taiwan and found them to be more delicate and tasty. This was a beef version. It is a good way to stretch the meat, provide lots of vegetables, and keep everyone happy.
A place to share ideas on making a comfortable home. I do it through quilting, being faithful to my Faith, and caring for my family. Being a Catholic, sewing, and baking cookies are a few of my favorite things. I'm open to discussion!
Monday, August 20, 2012
Cool Summer Lemon Cake in 'person'!
Posting about this lemon cake made me hungry for one so here is my take on the recipe. I did make a slight change as I had extra whipped topping. Besides using the lemon filling, I also topped that with the extra whipped topping which met with good marks from my family. I decided to go with three, layer cake pans instead of doing two and cutting them in half - less crumbs.
Shy cat?
Latest creation . . .
I like to try out new ideas for quilts but don't like to tie myself down to the time and expense of a large quilt for every trial run. I've taken to making baby quilts for this. It provides enough of a quilt to get an idea of how it will look and I can always use a baby quilt for selling or donating to Pro Life. This is not my usual color palette so it was twice as interesting working on it.
Cool Summer Lemon Cake
Of all the flavors, I think lemon beats out chocolate for me. This recipe incorporates all that lemon flavor and is kept cold so makes a cool slice a perfect ending to a meal on a warm evening.
Cool Summer Lemon Cake
1 package lemon cake mix
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla
2 - 14-ounce cans sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon extract
2 cup frozen whipped topping, thawed
Grease or vegetable oil spray two 8-9-inch round cake pans. Preheat the oven to 350 degrees.
Prepare the cake mix according to box directions with the addition of the lemon zest and vanilla extract. When the cake is baked and completely cooled, slice each layer in half to form four layers.
In a bowl, mix the two cans of sweetened condensed milk with the lemon juice and lemon extract. Use half the lemon/milk combination to ice between the layers. With the remaining half, fold in the whipped topping and frost the entire cake. This needs chilling overnight before serving.
You could probably do this with orange, too, but I haven't tried it, yet, but am considering it!
Cool Summer Lemon Cake
1 package lemon cake mix
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla
2 - 14-ounce cans sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon extract
2 cup frozen whipped topping, thawed
Grease or vegetable oil spray two 8-9-inch round cake pans. Preheat the oven to 350 degrees.
Prepare the cake mix according to box directions with the addition of the lemon zest and vanilla extract. When the cake is baked and completely cooled, slice each layer in half to form four layers.
In a bowl, mix the two cans of sweetened condensed milk with the lemon juice and lemon extract. Use half the lemon/milk combination to ice between the layers. With the remaining half, fold in the whipped topping and frost the entire cake. This needs chilling overnight before serving.
You could probably do this with orange, too, but I haven't tried it, yet, but am considering it!
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