For those of you expecting a new recipe from Miss Petite Sweets, I apologize in advance. I’m commandeering the website for this post. And who am I? I’m the boyfriend of Miss Petite Sweets. But I’m no “miss” and I’m definitely not petite. I like candy and Colleen’s baked goods so I guess the “sweets” part works. She was kind enough to let me introduce the interwebs to one of my favorite family recipes, Moist Lemon Cake. Since the dawn of man (maybe a little after this point in history) my grandpa made his legendary lemon cake. Summer trips to the cottage on Torch Lake were when I was introduced to this phenomenal cake. It was as much a part of the experience as the water in the lake or the Ice Cream in Higgins Store in Alden, Michigan. There were three things I remember about every trip up to Torch Lake: a) spending all day in the lake and admiring my shriveled fingers, b) being amazed that the dog at the cottage next door could fit 5 tennis balls in his mouth and most importantly c) enjoying the lemon cake as part of a dinner out on the porch. It became such a staple at the cottage that the recipe still remains on the fridge even though he’s been gone for almost a decade. It’s that good. But don’t take my word for it. For your convenience, Colleen typed out the recipe below. And it’s a good thing she typed it out because I’m about as good at cooking as Colleen is at being tall. Alright…enough with my terrible jokes. Maybe the interweb just isn’t ready for my shtick. Thank you for your time. Colleen can have her blog back now.
- 1 box yellow cake mix
- ¾ cup oil
- ¾ cup water
- 4 eggs
- 1 tablespoons lemon extract
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- Grease and flour 13 x 9 inch cake pan.
- Mix ingredients for cake and turn into pan.
- Bake at 350 degrees for 35 minutes.
- Before cooling, cover cake evenly with glaze.