Sunday dinners and holidays were always a special treat at my mother-in-law's house. She was famous throughout the county for her wonderful desserts. Here are two lemon cake recipes she enjoyed making. Sadly, we lost her in April 2008, but these and other recipes bring us sweet memories of her joy in serving her family nutritious meals and delicious desserts. Happy mealtimes bring a family together through memories shared. Build some memories for your family and try these wonderful lemony desserts today.
Lemon Meringue Cake
(makes 12-16 servings)
1 pkg. Duncan Hines Lemon Supreme Deluxe Cake Mix
1 regular-size package lemon pudding and pie filling
2 egg whites
1/4 cup sugar
Using 8 inch round cake pans, make and cool cake as directed on the label. Cook lemon pudding and pie filling as directed for pie filling. Cool 30 minutes according to the box instructions; stir several times. Beat egg whites until frothy; gradually add sugar; beat until stiff but not dry. Split each cake layer into 2 thin layers. Stack on cookie sheet or oven-proof plate, spread lemon pudding between layers and on top of cake. Spread meringue around sides of cake. Bake at 450 degrees F for about 5 minutes, until light brown. Cool to room temperature before serving. Store cake in the refrigerator.
Lemon Pound Cake
1 package Duncan Hines Lemon Supreme Deluxe Cake Mix
1 Package lemon instant pudding mix (4 serving)
1 tbsp. lemon juice
1/2 cup Crisco oil
1 cup water
4 eggs
10 lemon drop candies
Blend all ingredients in large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350 degrees F for about 45-55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.
Glaze: Blend 1 cup confectioner's sugar with either 2 tbsp. lemon juice. Drizzle over cake. Press lemon drops into the glaze at equal distances.
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