Look how moist..and lemony.
Chris over at Nibble Me This recently noted that you didn’t see many desserts on his site because he really doesn’t like desserts that much. Same here. I don’t think I have a sweet tooth in my head, but give me a bag of potato chips….oh, don’t get me wrong, there are desserts that are absolutely delicious and I love them, ice cream being my favorite. And then there’s that darn strawberry pie that Larry makes, but I think I fill up so much on the meat and potatoes and just don’t save room for the sweet stuff.
Speaking of sweet teeth, you need a whole mouth-full for this Summery cake. I like to refer to this as a “kids cake”. It’s easy enough that a kid could make it and sweet enough for the them to go bonkers over…like bouncing off the walls bonkers. It’s SA-weet and loaded with flavor.
The proof is in the pudding. I made this last week to take to one of my client’s open house luncheons. I sent the leftovers home with her for her kids and she emailed me the next day, “They ate it like hogs“. 🙂 ya gotta love that.
Years ago, I published a family cookbook. My cousin-in-law Kathy submitted this recipe with this comment: “This is my favorite summer dessert. It is so cool and refreshing on a hot summer day. I got the recipe from my mom, Deeva Christie”
By the way, isn’t that a rock star quality name?? Deeva Christie? Thank you Deeva Christie for this cake recipe, straight from the heartland of Kansas:
And if you’re looking for more poke cake recipes, don’t miss this one for German Chocolate Butterfinger Poke Cake.
Lemon Refrigerator Cake with Pink Grapefruit Glaze:
- 1 package lemon cake mix
- 3/4 C. water
- 1 small package Lemon Jell-O
- 3/4 C. oil
- 4 eggs
Pink Lemonade Glaze
- 2 C. sifted powdered sugar
- 6 ounces canned pink lemonade
For the cake: Put all ingredients in a large bowl and mix well for five minutes. Pour into a greased pan and bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Remove from oven and pierce entire cake with a meat fork. Pour lemonade topping over cake, working into holes.
For the Glaze:
Combine powdered sugar and pink lemonade in a bowl. Mix well. After pouring over cake, return to the oven for five minutes to set When cool, refrigerate.
Kathy didn’t say to, but I threw some whipped cream on top.
Lemonade Topped Cake,
It’s What To Jazz Up Your Summer Sweets!