Posted by: Barbara Evanhoe | September 12, 2012

Comfort from the Kitchen

Don’t know if our bodies were already intuitively craving high calorie foods to prepare for winter, or if we were just in a mood for some comfort food to mix up our normally healthy diet, but yesterday, we stepped into the kitchen to whip up a tuna noodle casserole, along with a lovely little lemon cake.

There’s just something about tuna casserole…the 1950’s variety…made with Campbell’s Cream of Mushroom Soup, canned tuna, egg noodles, peas, cheese, and – of course – a crunchy coating of crushed potato chips on the top…that wraps you up in a rich, creamy, steamy wonderland of memories from your childhood when all was safe and cozy and warm.

We sat around like anxious kids, waiting for the casserole to emerge from the oven, and then scooped up heaping plates full to munch contentedly while relaxing in our La-Z-Boys in front of the TV 🙂

I find it most interesting that this happened on the day that my chiropractor and nutritional counselor had complimented me on my good eating habits! Oh well, no one if perfect!

It took several hours after wolfing down our casserole before we were even interested in eating the lemon cake…..a moist, sweet/tart recipe topped with a lemon glaze rather than frosting.

It was absolutely delicious – dense and very “lemon-y”….we each ate several pieces!

Here’s the recipe:

Glazed Lemon Cake

1 package yellow cake mix
1 small package lemon jello
3/4 C. water
4 eggs, well beaten
3/4 C. oil

Glaze:
Juice and zest of 2 lemons
2 C. powdered sugar

Grease and flour a jelly roll pan.

Preheat oven to 350 degrees. Butter and flour a 18 x 13-inch jelly roll pan.

In a large bowl, whisk the cake mix and jello powder together to remove lumps.

Add the water, eggs and oil. Stir about 50 strokes – lumps are OK.

Pour into the prepared pan and bake 25 minutes.

To make the glaze, stir together powdered sugar, lemon juice and zest.

When the cake is ready, pierce it all over with a fork and spread/pour the glaze over the top.

Wait ‘till it’s cool, and enjoy!

Although the recipe calls for baking the cake in a jelly roll pan, I had to use a smaller pan that would fit in my camper oven, so my cake was a bit thicker than it should have been. But, the glaze still soaked down to the bottom as it was supposed to do, and I will definitely make this recipe again when we next jump off the healthy food bandwagon for a day!

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Responses

  1. The cake looks and sounds fabulous. Can’t wait to try it!

  2. My favorite cake is lemon with lemon glaze. Your recipe is much simpler than the one I am using. I’m eager to get the ingredients and try it. I just copied it off onto my recipe card.
    Thanks for sending.

    • Hope you like it ~ ours is now nothing more than a happy memory! This morning, it’s banana bread in the oven.


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