{"id":2346,"date":"2014-04-16T11:37:00","date_gmt":"2014-04-16T17:37:00","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=2346"},"modified":"2014-04-17T06:33:53","modified_gmt":"2014-04-17T12:33:53","slug":"favorites-lemon-cake","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=2346","title":{"rendered":"Favorites: Lemon Cake"},"content":{"rendered":"

My mother and aunt made this recipe for years and years. My sister and I still love this cake. My blog entry on Molly Wizenberg’s recipe for French-Style Yogurt Cake with Lemon<\/a> reminded me of this old favorite.<\/p>\n

Today, I do appreciate the subtle tastes and textures in the French-Style Yogurt Cake with Lemon. A tiny slice of that cake makes me very happy. But there is still a place in my repertoire for this sixties lemon cake made from a cake mix and lemon jello. It remains an old favorite.<\/p>\n

I grew up in a house on a half-acre in Southern California. We had a lemon tree in the yard, and my mother would go out back and pick lemons from that tree to make this cake. I remember making lemonade too from those lemons . . . dipping graham crackers into the sweet-sour juice just until they almost gave way, savoring the soaked crackers and then downing the lemonade on a hot and sultry summer day of childhood.<\/p>\n

Lemon Cake<\/strong><\/p>\n