Friday, June 12, 2020

Vintage Recipe: Lemon Delight Cake with Lemon Icing

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


This Lemon Delight Cake starts with a boxed cake mix but adds in tons of lemon flavor. It is topped by a lemon icing glaze (made with the juice and zest of 2 lemons) that is drizzled all over the top.


The handwritten recipe card included both the cake and icing recipes. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, cake, lemon cake, old fashioned
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Lemon Delight Cake & Lemon Icing Glaze

prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients:

Lemon Cake
  • 1 box Yellow Cake mix
  • 4 Eggs
  • 1 box Lemon Jello or Pudding Mix
  • 1/2 cup Wesson or Crisco Oil
  • 1 cup Water
  • 6 Tbs. Flour
Lemon Icing Glaze
  • 2 Lemons
  • 2 cups Powdered Sugar, sifted

instructions:


  1. Mix ingredients together and beat well.
  2. Pour into a greased and floured Angel Cake Pan
  3. Bake at 350°F for 45 to 50 minutes
  4. Zest the lemons for the icing.
  5. Juice the lemons to make 2 Tbs. juice.
  6. Combine the lemon juice with the powdered sugar and mix until smooth.
  7. Cook cake for a bit then invert onto a serving plate (you want the cake to still be hot but cool enough to release easily from the pan)
  8. Poke holes in the cake. Pour lemon icing glaze over the cake.
Created using The Recipes Generator




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