OOPSIE CAKE
SERENA’S LEMON BERRY OOPSIE CAKE
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…
LEMON GLAZE ICING
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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