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okay so I made up a new cake today… sorta.. LOL

lets face it mistakes  happen…  once in a while we check a cake that is going perfectly and in the process we tap it and  make it fall… =( bummer.. that is the worst feeling. Well that is what  happened to me today with my normal regular Lemon Pound Cake.. I checked my cake and tapped the top with my fingertips thinking it was done, to see if it sprung back and POOF i had made my cake semi fall… uuggghhh!

So my Lemon Pound Cake  that is always so delicious fell today.

I took it out and cut it into slices then into large chunks

Set aside.

Next I thought of what I had on hand… not much today.. need a  grocery run..

so I grabbed some leftover Strawberry Jelly (about 1 1/2 to 2 cups) overlook my ugly old bowl.. I use this for microwaving..

I then added some of my lemon Glaze I had made up from my last lemon cake yesterday I made for a friend.. (about 1 cup or so)

microwave for 30 seconds.. and stir..

then take a large cool whip and fold in.

Put your lemon cake chunks in a glass 9×13 pan

spread the strawberry lemon mixture over top.

Then add a can of Very Berry Comstock Pie Filling, spread over top evenly.  (optional)

Chill and enjoy.

Recipe for my Regular Lemon Pound Cake below

2 1/2 c. cake flour (I use all purpose)

1/2 c. self-rising flour
2 c. sugar
2 tsp. baking powder
1 tsp. salt
2 tsp. lemon extract
2 tsp. lemon juice
1 c. Crisco
1 c. milk
4 lg. eggs
Mix together (beat 5 minutes) pour into tube pan. Bake at 325 degrees for 1 hour 10 min or till done. all ovens vary in temp…

1 box (2 c.) powdered sugar
1 tsp. lemon extract
1 tbsp. lemon juice
Grated rind of one lemon
1/2 stick butter
1/4 c. milk
Melt butter – add milk, flavoring, lemon rind, powdered sugar – all ingredients – ice cake while warm.


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