Home Made Memories Lemon Velvet Cake with Sue Donaldson

For this week’s Home Made Memories, I’ve invited my friend Sue Donaldson to share her Dad’s favorite Lemon Velvet Cake recipe! My mouth is watering just thinking about it!

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Your Daddy’s Favorite Cake

by Sue Donaldson

I like to call this cake: “Baptist Cake” – otherwise known as “Lemon Velvet Cake.”

It’s Baptist by association and Baptists like their associations! We ate it many Sundays, and we were raised Baptist. My dad loved this cake, Sunday or not. Mom blessed him with it as often as possible. My sister, Lori, made sure it got into the 70th Anniversary Moore Family Cookbook. She called it: “Your Daddy’s Favorite Lemon Cake.” (That’s why I always have a hard time finding it in the alphabetical index: under “Y” for Your Daddy’s…) Dad loved mixing food combinations – mainly so we would roll our eyes or say, “EEW, DAD!” He might slice his piece in half and add strawberry jello and put it together like a sandwich. Then smack his lips and say, ‘You should try it!” We wouldn’t normally try it! Mom would whip up this cake after Sunday morning service while the rice was browning and the two chickens on time-bake were just about finished. Our folks never met a stranger, and if you happened into South Bay Baptist Church on Sharynne Lane any given Sunday, you got an invitation for dinner. With the oven still hot from the big blue roaster, the chickens came out, and Lemon Velvet Cake went in, sure to be finished in time for dessert.

Two– no, three — great things about Baptist Cake:

1. You start with a cake mix  which cuts the time in half

2. You can stock up on cake mixes when they are two for a dollar

3. You don’t need frosting! That’s right – saves time and ingredients. Just mix powdered sugar with lemon juice, poke holes in the cake with a fork while it’s still warm and pour over. Simple as that!

Lemon Velvet Cake Recipe

(or visit Sue’s beautiful blog)

Mix together:

1 lemon cake mix

1 small pkg. lemon jello (jello may also be Baptist, not sure)

4 eggs

3/4 c. water

3/4 c. oil

Bake in 9×13 pan.

While baking, make topping:

Juice of one lemon (2-3 T.) Heat on stove on low with 2 c. powdered sugar until sugar dissolves. While cake is still hot, make holes 2 inches apart with a fork. Pour topping over, watch it soak in, and smack your lips. Divine, surely. Heavenly tang and sweet–must be Baptist. After cake cools, sprinkle with powdered sugar (that’s where the Baptist part ends – total immersion for us, don’t you know?)

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Meet Sue

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