Sunday was my mom's birthday, so a celebration was in order. Happy Birthday to my mom, so glad we were able to get everyone together for your Birthday celebration. Lunch was at my house, simple, easy lunch, nothing too extravagant, but lunch was served on these yummy vintage restaurant dishes and the table was set with a vintage tablecloth, vintage Homer Laughlin bowl and a vintage cut glass vase with fresh flowers (that my husband provided for the occasion, the flowers that is)....all Goodwill finds....don't you just love Goodwill? I certainly do. I have expensive tableware, but it is these types of goodies that I prefer to use, they make my heart sing.
That pretty blue floral plate is my favorite. I will have to show you a close up of this one VTT...soon. Same with the Homer Laughlin bowl, it is dated June of 1944. Has been well used, but still a beautiful bowl with character.
I made a great cake for my mom's birthday. My mom loves anything lemon flavor, and this cake proved to be a real hit with everyone...even my daughter liked this and she only likes vanilla and chocolate cake...so I am certain it is a keeper. Now, I will be up front with this...this is certainly not a low calorie dessert...but hey, it is OK to treat yourself at celebrations every now and again. Below is the recipe. I am sure this would be wonderful on a hot summer day, it is such a refreshing dessert and a great make ahead and take dessert.
Luscious Lemon Cake
1 box lemon cake mix
2 cans (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 oz) container whipped topping, thawed
1 cup sour cream
1 cup oil
box lemon instant pudding
1/2 cup plus 3 Tablespoons sprite or 7up
Pour in a large bowl, cake mix, sour cream, oil, eggs, 1/2 package of lemon pudding mix, (reserve other half for glaze), sprite or 7 up. Mix according to mix directions. Pour into a 9X13 cake pan, bake according to instructions on cake mix box.
While cake is baking, mix the glaze. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon and remaining lemon pudding mix. Mix well. Once cake is done, remove from oven and poke several holes with a fork in the cake, pour half of the glaze over entire cake. (Reserve half of the glaze for the icing, set aside) Let cake cool completely before icing.
With the reserved lemon mixture, gently fold in the whipped topping, mix well. Ice the entire cake. Chill in refrigerator over night or can be made up to two days ahead. This is so much better the next day.
As the cake sits, all the flavors blend together and makes a wonderful and tasty cake. This is not as good if you make the same day you want to serve....trust me on this....it needs to be made ahead of time. And it is still moist, and very fresh tasting even the day after.
Have a great day and I hope you find this recipe a delight at your next event. It is perfect for a potluck or get together when you are short on time, want something to make ahead of time and just grab and go. I have a few new recipes to share in the coming days...you just never know what is cooking in The Colorado Lady's kitchen...but the one thing you can be sure of....whatever it is will be served on a vintage dish or two.
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