I could write forever about this cake, but somehow that isn’t a fitting accompaniment for this quick-to-prepare totally delicious cake.  It’s a simple cake with a simple text:  it is an old recipe, my Grandma Opha’s, it has a delicate texture, airy and light, the glaze is tart with the juice of fresh lemons, and it tastes better the longer it sits.  And, oh, men love this cake (go figure).

No matter how “artistic” I was while taking pictures, the best ones today are also simple.  Moist sunny squares flavored with the thin powdered sugar and lemon glaze.  I couldn’t resist eating three of the five pieces on the plate here, still warm, with a glass of cold milk. The cake serves 15 people easily, or a few people for several days, and honestly, this is one of those cakes where it is great to get the last piece because the longer it mellows, the better it tastes.

Only five ingredients in the cake, two of those boxed mixes, and finished in less than an hour, cake baked and glazed, with the kitchen cleaned! There’s just no way you cannot make time to bake this for a church dinner, or to carry in to a friend’s house. I guarantee your baking dish will come home empty. Simply put, this is a simply outstanding offering!  Do enjoy every bite!

Grandma James’ Lemon Cake

Ingredients

For the cake

1 box Duncan Hinds Lemon Supreme cake mix
1-(3 oz.) box instant lemon pudding mix
3/4 cup water
3/4 cup vegetable oil
4 eggs

Directions Preheat oven to 350. Combine all ingredients in large mixing bowl and beat at low speed with electric mixer until smooth then allow to breathe in the bowl for five minutes. Do NOT grease or flour your baking pan. Pour into a 9×13 glass baking dish and bake for 40 minutes or until the top springs back when touched.

GLAZE:

2 cups powdered sugar
1/3 cup fresh lemon juice
2 T. butter or margarine, melted
1 T. water

Directions Do not cook glaze; just whisk until completely smooth then poke holes in cake with fork and pour glaze over cake while it is still hot from the oven.