Thursday, July 17, 2014


This month, as usual, we had another fantastic Dinner Club gathering. It is always a good evening with plenty of fellowship and more than plenty of good food. I love that it gives me a variety of dishes to share here on my blog. I have already shared the green beans and red potatoes  that I brought and over the next week I will be continuing to share some of the dishes that other members brought. Today you are in for a treat with Jane's Lemon Cake.  She let everyone cut their own piece and I don't think she took much if any home with her.

Jane brought an appetizer for our NNL Dinner Club, but she also brought a Lemon Cake.  She wrote on the evite, that she was in the mood for a piece of lemon cake.

After eating a piece of it, I could understand how someone would be in the mood for a piece of it.  The original recipe was from Phyllis Courtney in the NNL cookbook called MORE FOOD Among FRIENDS.


1       Lemon cake mix
1       (3 - oz) box lemon Jello
4       eggs
3/4    cup water
3/4    cup liquid shortening (canola oil)
1/2    teaspoon lemon extract
1/2    teaspoon almond extract

1-1/2 cup powdered sugar
5       tablespoons lemon juice with rind (1 teaspoon) (about 3 lemons)

Preheat oven to 350 degrees F. Grease and flour a Bundt pan or tube pan.

Combine the cake mix, Jello, eggs, water oil, lemon and almond extracts just til moistened.  Increase mixer speed to medium and beat for 4 minutes.

Pour cake batter into pan and bake for 35 - 40 minutes.

Sift 1-1/2 cups powdered sugar and mix with lemon juice and rind in a small bowl. Set aside.

Remove cake to a flat cake plate immediately after removing from the oven.

Poke holes all over the cake with a fork.

With a spoon and spatula, work glaze into holes of cake.

Can decorate with thin slices of fresh lemon.

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