"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Cake Recipe

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This recipe for Lemon Cake, by , is from The Young/Brock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Snyder
Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. white cake mix (Jiffy)
1 pkg. instant lemon pudding
5 eggs
3/4 c. oil
3/4 c. water

Glaze
2 c. pwd. sugar
2 Tb. melted butter
2 Tb. water
1/3 c. lemon juice

Directions:
Directions:
Mix cake ingredients, bake in shallow pan at 350 untill toothpick comes out clean.
When done, prick cake with fork and pour the glaze at once over warm cake.

Personal Notes:
Personal Notes:
Grandma Young always used Jiffy cake/buscuit mix. Why not stay with tradition?

 

 

 

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