Category: Desserts
Old Fashioned Lemon Cake
This cake is so old school it takes me back to the ’70s growing up in South Carolina. Though it goes way back, don’t let it fool you. It’s quick and easy to make – in keeping with today’s fast-paced world. It even starts with a cake mix!!
This delicious, lemony goodness is so moist and flavorful your whole family is going to love it. It keeps very well on the counter and is also great for tailgating or picnics as it’s easy to simply eat with your hands. You can make it into a beautiful bundt cake or two loaf cakes, making it great for gifting.
This recipe is my son David’s favorite and I especially enjoy making it for him! Make this for a potluck, covered dish, or any other type of gathering, and watch every yummy crumb disappear!
Old Fashioned Lemon Cake
Ingredients
- 1 pkg Duncan Hines brand Lemon Supreme Cake mix PKG = package
- 1 pkg Jello brand Instant Lemon Pudding mix PKG = package (3.4 ounces)
- 1 cup Apricot nectar (found in grocery store shelves; sometimes in fruit juice section, baking section or Mexican food section)
- 1/2 cup Canola, vegetable or avocado oil
- 4 lg Eggs
- 1 teaspoon Pure lemon extract
Lemon Glaze
- 1 cup Sifted confectioners' sugar (sift sugar after measuring it)
- 2 tbsp Lemon juice (more if you like a thinner consistency – which is what I do)
Instructions
- Preheat oven to 350 degrees. Grease the Bundt pan or 2 loaf pans with baking spray. I prefer Baker’s Joy but Pam makes a good one too. Make sure it’s baking spray and not regular non-stick spray.
- In a large bowl, combine the cake mix and dry pudding mix, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased 10-in. fluted tube pan or 2 loaf pans.
- Bake Bundt cake for 45-55 minutes or Loaf pans for 25 -30 minutes or until a toothpick inserted in the center comes out clean. Cool pan(s) for 10 minutes on a wire rack before removing from pan to wire rack to cool for 10 minutes more.
- In a small bowl, combine glaze ingredients and whisk until smooth.
- If you are using the thinner glaze as I do (about 3 tablespoons of lemon juice to 1 cup powdered sugar), while cake is still warm poke holes along the entire surface of the cake using a skewer or toothpick. Slowly drizzle glaze over the cake using the back of a spoon to glide across surface and help the glaze soak in. If you want the glaze to be more of an icing, let the cake cool completely and use the glaze recipe version of 2 tablespoons of lemon juice to one cup of powdered sugar. Drizzle icing over the cooled cake and allow it to ‘set’ for about an hour or so before serving.
Hawaiian Wedding Cake
My Mom used to make this Lucious dessert for Easter, family reunions, potlucks, or just about any spring or summer gathering. It’s so easy to put together and relatively budget-friendly, as well. I have never met a soul that didn’t just love it. Even the littles will devour it!! BONUS – it’s great to make a day ahead!
Hawaiian Wedding Cake
Ingredients
Cake Mix
- 1 box Yellow Cake Mix I prefer Duncan Hines
- 3 Room termperature Eggs
- 1 cup Whole Milk Milk will sub for water listed on cake mix
- 1/2 cup Vegetable Oil
Toppings
- 20 oz Can Crushed Pineapple - partially drained
- 8 oz Cream Cheese - room temperature
- 3 oz Instant Vanilla Pudding Mix
- 2 cups Whole Milk
- 12 oz Whipped topping such as Cool Whip my store only had 8oz or 20oz so I’m using what I need out of the 20oz. container
- 1 cup Sweetened Flaked Coconut
Instructions
- Preheat oven to 350 degrees
- Spray a 9 x 13 pan with Baker’s Joy or Pam for Baking and set aside.
- Mix cake according to package directions (subbing milk for the water) and pour batter into pan.
- Bake approximately 23-28 minutes or until toothpick inserted in center of cake comes out clean.
- Cool completely. (Usually takes from 1 – 2 hours depending on how cool your kitchen is.)
- While cake is baking, using electric mixer, blend cream cheese, pudding and milk together until smooth and creamy and thickened. Cover with plastic wrap & refrigerate.
- When cake is cool, drain some of the liquid from the pineapple but not all, to eliminate cake getting too soggy.
- Spread pineapple evenly over the entire surface of the cake.
- Add the pudding mixture, again spreading evenly to all corners.
- Top with thawed whipped topping and sprinkle the coconut flakes over the whipped topping.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Maple Walnut Pumpkin Patch Granola Muffins
This is the ultimate southern Autumn breakfast.
Southern Pecan Pie
This is the ultimate southern Autumn dessert.
Sweet Potato Cake with Cinnamon Honey Buttercream Frosting
This is the ultimate southern Autumn dessert.
Though the cake is dense, it is surprisingly fluffy, especially when topped with the delectably, dreamy, Cinnamon Honey Buttercream Frosting.
I recently came across this cake when googling about sweet potato desserts. Turns out The Brick Tavern in Greenville, South Carolina is famous for serving a version of it, although they keep their recipe a secret. My daughter was born in Greenville SC and that right there was enough reason for me to make it right away. This will most definitely be a part of our Thanksgiving menu this year, but I would serve it any time of year and it is perfectly special enough for Birthday celebrations!
Miss Judy’s (aka, my Mom) Key Lime Sour Cream Pound Cake
In Hilton Head & Bluffton (aka South Carolina Low Country), my precious Mom is well known for her delicious cakes, muffins & pies. Mom has been an excellent baker as long as I can remember. Her Sour Cream Pound Cake and her delectable Coconut Cake are at the top of my list of favorites but literally everything she bakes is exceptional.
Miss Judy, as she is affectionately known best, does the baking for one of my brother Vic’s ‘Plantation Café’ restaurants in the Hilton Head area but if you aren’t able to pop in and taste her fabulous creations, you can whip up her ‘Key Lime Sour Cream Pound Cake’, yourself.
She asked me to tell y’all to please read the tips before you make her fabulous cake! And might I humbly add — may we all be as lovely, as active and as giving at the young age of 84, as Miss Judy is!
Valerie’s Texas Deviled Eggs
Amaretto Kissed Pecan Muffins
You will need Amaretto Kissed Pecans for this recipe. Find it here.
Southwest Soul Fantasy Fudge
You will need Southwest Soul Pecans for this recipe. Find it here.
You will also need Southwest Soul Dust. Find it here