A Favorite Summertime Cake

Here is a recipe for one of my favorite summertime cakes: lemon cake. It brought to mind a most wonderful memory of the many times when I would make this cake in my Oklahoma kitchen with Grandma Cleva by my side. 

 

"Southern Fried Bride's Lively Lemon Cake"

2 cups all-purpose flour

1 cup sugar

1 package (4-serving size) Jell-O lemon flavor instant pudding

3 teaspoons baking powder

3 large eggs

1/2 cup cooking oil

1 teaspoon lemon extract

1/2 cup water

Preheat oven to 350 F. Coat 13 x 9 baking pan with cooking spray. Place flour, sugar, dry pudding mix and baking powder into large bowl. Set aside. Place eggs, oil, extract and water in large mixing bowl. Blend with mixer on low speed for one minute. Add dry mixture in thirds until all of dry mixture has been added. Increase mixer to medium speed for two minutes. Pour batter into pan and place in oven. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Remove pan from oven and place on cooling rack. Frost cake, if desired, when it cools.

"Southern Fried Bride's Lively Lemon Frosting"

3 cups powdered sugar

1/3 cup butter, softened

2 drops yellow food color

1 teaspoon lemon extract

2 tablespoons milk

Optional: 1/4 shredded coconut

1 dozen pecans, whole or chopped

With an electric mixer at low speed, mix powdered sugar and butter together. Once combined, add lemon extract and milk. If desired, add coconut. Increase speed of mixer to medium and beat for additional 3 to 4 minutes or until smooth and of spreading consistency. If frosting becomes too thick, thin frosting by adding an additional teaspoon of milk. Frost cooled cake and top, if desired, with pecans, if desired. Enjoy!