Fabulous Friday Food: Lemon Cake
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I just realized that I promised you a FFF post . . . yesterday.
But yesterday I had the afternoon to myself, so I ran a ton of errands that I had been putting off. Important things like buying hair spray and getting my mug shot taken for my new I.D. card for my new job. *gulp* But they were errands that Julia would not have enjoyed, so I sent her off to the pool with a friend and I got down to business.
Except that I forgot to put up my FFF post. Sorry about that. I may be late, but I'm not a liar, so here we go.
Today's recipe comes from my BFF Amy. Every year at Christmas, Amy hosts the most beautiful Christmas party at her home. She invites all of our neighbors, and she makes a fabulous Raspberry Champagne Punch. (Note to self:steal borrow Amy's recipe and post Raspberry Champagne Punch recipe around Christmastime.)
Anyway, Amy always serves beautiful appetizers and desserts, and every year, without fail, Amy makes this lemon cake. Oh boy, is it delicious.
And have I mentioned that lemon cake is B's favorite? It is. (I think.)
Personally, I think lemon cake is a perfect summertime dessert because it's light and fruity and delicious. (Could I write commercials, or what?) And this cake is especially so.
I made this cake earlier in the week for a meeting we held at our house, and without naming names Don can I just say that certain people ate more than two pieces? And certain others might have had more than one?
That's O.K. It makes me happy when people really enjoy something I've made.
When one of my friends (who reads my blog) was leaving our house that night she said, "I'll look for the recipe on your blog!" But, alas, I had forgotten to take pictures!
Being the faithful blogger that I am, I decided to bake another cake for all of you, but especially for Kate who wanted the recipe. I now have another lemon cake in my fridge, and frankly, my family is getting a little tired of it, so if you're in the neighborhood, stop by. I'll share.
You'll probably just want to make your own, though, because this recipe is so easy. Forget "Five Ingredient Fix," this is a Four Ingredient Fantasy.
All you need is a lemon cake (baked and cooled), lemonade concentrate, sweetened condensed milk, and Cool Whip. That's it! (Don't tell Amy I said this, but no wonder she serves it at her party! There's nothing easier!)
You need a 6 oz. container of lemonade concentrate. Remember when they used to make the small ones? Guess what. They don't seem to make those anymore. At least my grocery store doesn't carry them. So just buy a big container and measure out six ounces.
In a mixing bowl, pour the can of sweetened condensed milk.
Then add the lemonade.
And stir the two together.
Easy, right? Now hold on, things are about to get harder.
Add one 8 ounce container of Cool Whip, thawed . . . (I guess the thawing must be the hard part.)
. . . and a few drops of yellow food coloring . . .
. . . and mix it all together. There's your frosting!
Now, take the cake you've baked--I've used a 9 x 13 inch pan, but you can use round layers too (that's what Amy does)--and carefully remove it from the pan. (By the way, my cake really wasn't moldy--it just looks like it in these pictures.)
Set the cake on a sheet of waxed paper.
Take some toothpicks and poke them into where the center of the cake would be--all the way around.
Then take a knife and cut just above the toothpicks. Now you know how all the pros cut the cake layers to make their fancy cakes. Cool, huh?
Now you have two layers.
Remove the toothpicks and return the bottom layer to the pan . . .
. . . and cover it with half of the frosting.
Top with the second half . . .
. . . and cover with the remaining frosting.
Once you've kind of dolloped around the top of the cake, you're done! Easy peasy lemon cake, right?
You could probably garnish with a thin slice of lemon if you want. I obviously didn't.
One more thing . . . make sure you keep this one in the refrigerator. I know Cool Whip seems like it could withstand a nuclear disaster of epic proportions and still come out just fine, but it's probably best to be safe.
If you really can't remember how to do this and you'd like to print out the recipe, you can click on the link below.
Amy's Lemon Cake
Now tell me, what are you cooking this weekend? Any Father's Day plans?
But yesterday I had the afternoon to myself, so I ran a ton of errands that I had been putting off. Important things like buying hair spray and getting my mug shot taken for my new I.D. card for my new job. *gulp* But they were errands that Julia would not have enjoyed, so I sent her off to the pool with a friend and I got down to business.
Except that I forgot to put up my FFF post. Sorry about that. I may be late, but I'm not a liar, so here we go.
Today's recipe comes from my BFF Amy. Every year at Christmas, Amy hosts the most beautiful Christmas party at her home. She invites all of our neighbors, and she makes a fabulous Raspberry Champagne Punch. (Note to self:
Anyway, Amy always serves beautiful appetizers and desserts, and every year, without fail, Amy makes this lemon cake. Oh boy, is it delicious.
And have I mentioned that lemon cake is B's favorite? It is. (I think.)
Personally, I think lemon cake is a perfect summertime dessert because it's light and fruity and delicious. (Could I write commercials, or what?) And this cake is especially so.
I made this cake earlier in the week for a meeting we held at our house, and without naming names Don can I just say that certain people ate more than two pieces? And certain others might have had more than one?
That's O.K. It makes me happy when people really enjoy something I've made.
When one of my friends (who reads my blog) was leaving our house that night she said, "I'll look for the recipe on your blog!" But, alas, I had forgotten to take pictures!
Being the faithful blogger that I am, I decided to bake another cake for all of you, but especially for Kate who wanted the recipe. I now have another lemon cake in my fridge, and frankly, my family is getting a little tired of it, so if you're in the neighborhood, stop by. I'll share.
You'll probably just want to make your own, though, because this recipe is so easy. Forget "Five Ingredient Fix," this is a Four Ingredient Fantasy.
All you need is a lemon cake (baked and cooled), lemonade concentrate, sweetened condensed milk, and Cool Whip. That's it! (Don't tell Amy I said this, but no wonder she serves it at her party! There's nothing easier!)
You need a 6 oz. container of lemonade concentrate. Remember when they used to make the small ones? Guess what. They don't seem to make those anymore. At least my grocery store doesn't carry them. So just buy a big container and measure out six ounces.
In a mixing bowl, pour the can of sweetened condensed milk.
Then add the lemonade.
And stir the two together.
Easy, right? Now hold on, things are about to get harder.
Add one 8 ounce container of Cool Whip, thawed . . . (I guess the thawing must be the hard part.)
. . . and a few drops of yellow food coloring . . .
. . . and mix it all together. There's your frosting!
Now, take the cake you've baked--I've used a 9 x 13 inch pan, but you can use round layers too (that's what Amy does)--and carefully remove it from the pan. (By the way, my cake really wasn't moldy--it just looks like it in these pictures.)
Set the cake on a sheet of waxed paper.
Take some toothpicks and poke them into where the center of the cake would be--all the way around.
Then take a knife and cut just above the toothpicks. Now you know how all the pros cut the cake layers to make their fancy cakes. Cool, huh?
Now you have two layers.
Remove the toothpicks and return the bottom layer to the pan . . .
. . . and cover it with half of the frosting.
Top with the second half . . .
. . . and cover with the remaining frosting.
Once you've kind of dolloped around the top of the cake, you're done! Easy peasy lemon cake, right?
You could probably garnish with a thin slice of lemon if you want. I obviously didn't.
One more thing . . . make sure you keep this one in the refrigerator. I know Cool Whip seems like it could withstand a nuclear disaster of epic proportions and still come out just fine, but it's probably best to be safe.
If you really can't remember how to do this and you'd like to print out the recipe, you can click on the link below.
Amy's Lemon Cake
Now tell me, what are you cooking this weekend? Any Father's Day plans?
