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Pucker up!  It's time for old time lemon cake recipes

One of my favorite desserts are the vast array of lemon cakes.  These
recipes were found in tin recipe boxes.  You may remember them.  They
usually sat atop of your mother's or grandmother's stove, refridgerator,
kitchen counter or tucked away in an old metal cabnet.

Lemon has a wonderful way of bursting with flavor the second you take a
bite.
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Recipe for Lemon Supreme Cake

1 package of lemon supreme cake mix.
1 package of instant lemon pudding mix
1 cup of water.
Mix together then add 4 eggs, beaten to
lemon color and thick
Add 3/4 cup cooking oil.
Beat three minutes.
Bake in a greased floured tube pan, bake at
350 degrees for one hour.  Cool ten minutes
and remove from pan.
Lemon Meringue Cake

1 package (17 oz) Lemon Cake Mix
1 1/3 cups water
2 eggs
1 package (5 1/4oz) Fluffy White frosting mix
1/2 cup boiling water
1 tablespoon sugar
1/2 cup blanched slivered almonds

Generously grease and lightly floured bottom and sides of a 13 x 9 inch pan.  In
a large bowl, combine dry cake mix, water, and eggs.  Blend and beat as
directed on the package. Pour batter into the pan.  Prepare frosting mix with
boiling water as directed on the package.  Carefully spread prepared frosting
over batter.  Sprinkle with slivered almonds and sugar.

Bake at 350 degrees for 35 minutes to 40 minutes or until meringue is golden
brown.  Cool completely.
My mom loved chocolate cakes.
Lemon Sheet Cake
from Janet Bethel

1 package of lemon cake mix -
18 1/4 ounces

4 eggs
1 can around 15 ounces lemon pie
filling
1 package, about 3 ounces softened
cream cheese
1/2 cup softened butter
2 cups confectioners sugar
1 1/2 teaspoons vanilla extract
In a large mixing bowl, beat the cake
mix and eggs until well blended.  Fold
in pie filling.  Spread into a greased
15" x 10" x 1" baking pan.  Bake at
350 degrees for 18 to 20 minutes or
until a toothpick inserted near the
center comes out clean.  Cool on a
wire rack.

In a small mixing bowl, beat cream
cheese, butter and confectioner's
sugar until smooth.  Stir in vanilla.  
Spread over the cake.  Store in the
refrigerator.  About 30 to 35 servings.
Lemon Cake - handwritten card, but not
signed by anyone.

1 Package Lemon Cake Mix
1 - 3 oz Package Lemon Jell-O
1 Cup water
1/2 Cup of salad oil
3 Eggs
2 Tablespoons. Lemon juice

Mix water, salad oil together.  Add dry ingredients
and beat for 1 minute.

Add eggs, then lemon juice.

Bake at 350 degrees in a 9 x 14 x 2 pan for 35 to
45 minutes.

While the cake is hot, prick the top with a fork an
spread with 2 cups confectionary sugar mixed with
5 Tablespoons. of lemon juice.
Orange - Lemon Pound Cake from the Journal recipes.

1 package yellow cake mix
1 package lemon instant pudding
3/4 cup water
3/4 cup oil
4 eggs
Mix well, beat till light. Bake in greased, floured tube pan for 55 minutes
at 350 degrees.  When hot from oven, run knife around edge and pour
over the glaze.

This is the Glaze:
1/2 box powdered sugar
1 juice lemon
orange juice to make sugar colored but not thin.
Mimi's Lemon Pie Recipe

4 egg yolks, well beaten
1 cup sugar mixed with heaping Tablespoon flour
1 cup milk
Juice of 3 lemons and grated rind of one

Unfortunately for me, this was the end of the
recipe.  I am going to "guess" you would pour this
into an unbaked pie shell and place in the 350
degree oven until done.  I would cover with Cool
Whip when serving.  Maybe a nice meringue on
top would work well.

This recipe is not for the novice cook.
Lemon Pound Cake

1 1/2 cup Crisco
2 1/2 cup sugar
4 eggs
1 cup buttermilk
1/2 teaspoon soda
1 Tablespoon hot water
3 1/2 cup sifted cake flour
1 Tablespoon lemon extract

Cream Crisco and sugar.  Add eggs.  Mix buttermilk, soda, and hot
water and add alternately with flour.  Add lemon extract.  Bake 1 1/4
hours at 350 degrees.  After cake has baked and been removed from
pan and partially cooled, saturate with sauce.
Sauce - Juice 2 lemons, 1/2 cup sugar, 1 Tablepoon water.
Heat until sugar has melted and pour over cake.
Meringue for Pie Tops
1 cup sugar
1/2 cup of boiling water
1/2 teaspoon of cream of tartar
1 egg, white

Combine all ingredients in large mixing bowl.  
Beat for 15 minutes and add vanilla for taste.  
This Meringue recipe can be stored in a
refrigerator for a week, however, if this is
done, it must be re-whipped.  "My favorite
recipe." wrote Mrs. Fred Hansford Sr.
Lemon Crackers

2 1/2 cups of sugar
1 cup shortening
1 pint of sweet milk
2 eggs
5 teaspoons of baking powder
1 teaspoon of soda
1 teaspoon of oil of lemon, or 2 teaspoons of flavoring.  Add a portion of
sifted flour to mix, or enough flour to form a soft dough.   Roll and cut.
Bake in 350 degree oven until done.
Lemon Frosting

1/2 cup margarine
1/3 cup light corn syrup
1/4 teaspoon salt
1 tablespoon lemon juice
3 1/2 cups sifted confectioners sugar
1 teaspoon grated lemon peel
Cream margarine. Add corn syrup and
salt; blend
Add lemon juice and confectioners sugar
alternately, beating until smooth and
creamy after each addition.  Add enough
lemon juice to make a good spreading
consistency.  Stir in grated lemon peel.  
Makes enough to cover tops of 36 small
cupcakes.
Lemon Cake
Looks like my mom gave me
my first taste of lemon in this
photo.
Mother's Lemon or Orange filling
I do not know who's mother this is, the
recipe came from California

1 cup sugar
2 1/2 tablespoons flour
grated rind of 2 lemons
1/4 cup lemon juice
1 egg slightly beaten
1 teaspoon butter.
Mix sugar and flour.
Add grated rind, lemon juice and egg.  Melt
butter in pan.  Add mixture stirring constantly
until thick. Cool

Orange filling
2 cups sugar
1 1/2 tablespoons flour
granted rind of 1/2 orange
1/4 cup orange juice
1/2 tablespoon lemon juice
1 egg slightly beaten
1 teaspoon butter.
Finish the same as above.
Lemon Jello Pound Cake
1 package yellow cake mix
1 package lemon jello
3/4 cup salad oil
3/4 cups water
1 teaspoons lemon extract
4 eggs.

Add gelatin jello to cake mix and mix well.  Add oil, water and extract, then
blend.  Add eggs, one at a time, mix well.  Pour into a greased and floured
tube pan.  Bake in a 350 degree oven for 45 to 60 minutes or until done.  
Cool in pan for 15 minutes, before turning out.  Turn out and while still
warm, pour on this lemon glaze.

Lemon Glaze

Heat 2 tablespoons butter and 3 tablespoons milk, only until butter is melted.  
Add 1 teaspoons grated lemon rind and 3 tablespoons lemon juice to 2 cups
sifted powdered sugar - add milk and butter - mix well - pour over warm
cake.
Spread with knife or spatula.


Lemon Cake
Mrs. Ruth Garrison.
1 1/4 cup sifted flour less 2 tablespoons
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 teaspoon grated lemon rind
1/2 cups milk
1 teaspoon vanilla
Beat 2 minutes
1 egg unbeaten
Beat 2 more minutes
Bake at 350 degrees for 25 to 30 minutes

Pig Lickin' Cake - My grandmother's version anyway.
1 box Duncan Hines yellow-butter recipe cake mix
1 (11 oz.) can mandarin oranges and juice
4 eggs, beaten
3/4 cup cooking oil
Mix ingredients in a large bowl and beat four minutes.  Pour into two or three
greased and floured cake pans.  Bake at 350 degrees F. until done.  Cool
completely.

Frosting
9 oz. package Cool Whip
1 - 151/5 oz. can crushed pineapple and juice
1 - 3oz. package vanilla instant pudding mix
In a bowl combine ingredients with a spoon until well mixed.  Spread
between and on top of cooled cake layers. Sprinkle with coconut.  
Refrigerate until ready to serve.  Leftover cake should be stored in the
refrigerator.
Lemon Ice Box Pie with Spiced Crumbs

1 small can evaporated milk
1/3 cup real lemon juice
1/2 cup sugar
2 eggs
1 Tablespoon grated lemon peel
Spiced Crumbs

Pour milk into ice cube tray and freeze until crystals start to
form.  Separate eggs.  Mix yolks with sugar, juice and peel.  
Beat whites stiff, then lightly mix in yolk mixture.  Turn chilled
milk into bowl, beat stiff and carefully fold into egg mixture.  
Pour into ice tray lined with crumbs.  Swirl top, decorate with
lemon peel twists and freeze.

Spiced Crumbs: To 3/4 cups crisp toast crumbs, add 1/2
cup brown sugar, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice,
1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4
teaspoon ginger.  Mix well.  Work in 3 Tablespoons melted
butter.  Line ice cube tray, pressing firmly with spoon.

Note: I don't know how old this recipe is, but remember
back then the ice cube trays were made of metal, not
plastic and did not have individual ice cups.  I am thinking
when it says - "Line ice cube tray, pressing firmly." it is
refering to the metal vintage ice cube trays.
Vintage Lemon Ice
Vintage Lemon Ice Cube Tray
Lemon Nut Bread

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
3/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3/4 cup shipped nuts
1/2 cu raisins
1/4 cup ground lemon rind
1 well beaten egg
1/2 cup milk
1/2 cup lemon juice
2 tablespoons shortening (melted)
Sift dry ingredients together; add nuts, raisins, and rind.  Combine egg,
milk, and lemon juice; add to flour mixture with shortening.  Mix until
flour is dampened.  Bake in greased and floured loaf pan at 350
degrees F. 45 to 50 minutes.
Lemon Meringue Pie - handwritten on a pink index card.
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cup sugar
grated peel of lemon
1/2 cup lemon juice
4 eggs separated
1 Tablespoon butter or Oleo
1/4 teaspoon cream of tarter
In a pan, stir cornstarch, salt and 1 cup sugar.  Stir in 1 1/2 cup water,
lemon peel and juice.  Cook over medium heat, stirring constantly, until
lemon mixture is thick and boils.  Remove from heat.  Beat yolks.  Stir in
a small amount of hot mixture, then slowly pour yolks mixture back into
rest.  Stir fast to prevent lumps.  Cook until thick.  Do not boil!  Stir in
butter.  Pour in pie crust.  Cool 10 minutes.  Preheat oven to 400
degrees.  Beat egg whites and cream of tarter.  Gradually sprinkle in 1/2
cup sugar.  Whites should stand in stiff glossy peaks.  Spread to the very
edge and bake 10 minutes until brown.  Cool over wire rack.  
Refrigerate.
Lemon Supreme Pound Cake
From a rceipe box purchased off eBay.

1 package Lemon Supreme Deluxe Cake Mix
1 package lemon instant pudding mix - the 4 serving
size
1/2 cup oil (she noted she used Crisco)
1 cup water
4 eggs
Blend all ingredients in a large bowl, then beat at
medium speed for 2 minutes.  Bake in a greased and
floured 10" tube pan at 350 degrees for 45 to 55
minutes.  (A cake pan could be used)  Cool right side
up for about 25 minutes and remove from tube pan.

Glaze
Blend 1 cup confectioners sugar with either 2 T ?
(can't read) or 2 T. Lemon juice.  Make holes in cake
with a tooth pick - Drizzle over cake while still hot.
Instant Lemon Cheesecake

Blend 2 packages (3oz. each) soft cream cheese with
1/4 cup of milk.  Gradually beat in 1 3/4 cups milk and
1 package instant lemon pudding.  Blend 1 minute, or
until smooth.  Pour into a prepared 9 inch graham
cracker crust and chill until firm, about 1 hour.  If
desired, top with thicksour cream or other toppings.
Iva Manley's
5 1/2 dozen Lemon Gingersnaps
2 cups brown sugar
1/2 cup brown chips melted
3 cups flour
1 teaspoon ginger
1 teaspoon salt
1 cup shortening
2 sugar
2 t. soda
2 t. cream of tarter
Cream sugar and shortening.  Add melted lemon drops and eggs.  Beat
well.  Sift dry ingredients together.  Add and mix good. Roll tsp. of
dough into balls.  Drop in sugar.  They flatten in baking  375 degrees for
7 - 9 minutes.
Lemon Bars
1/2 cup butter
1 cup flour
1/4 cup powdered sugar
2 tbsp. lemon juice
Grated rind of lemon
2 eggs beaten
1 cup sugar
2 tbsp. flour
1/2 tsp. baking powder
Lemon juice-powdered sugar icing

Mix together the butter, 1 cup flour and powdered sugar.  Pat in
bottom of 8 inch square pan.  Bake at 350 for 15 minutes.
Sift together sugar, 2 Tbl. flour and baking powder. Add eggs,
juice and rind.  Place on baked crust and bake 25 more minutes in
oven.  Frost with powdered sugar mixed with lemon juice.  "You
can add some butter if desired, I like the butter", she wrote.


Lemon Pie
3 tlbs. corn starch
1 1/4 cups sugar
1 tlbs. grated lemon rind
1/4 cup lemon juice
3 eggs - separated
1 1/2 cups boiling water - cook
Use egg whites for meringue
If you love this page, you will want
to try the recipes for other vintage
cakes on the pages listed below.

I have a whole page of
cake recipes
from the 1950's or there abouts.  
You won't want to miss the
chocolate cake.  I found a ton of
fruit cake recipes, the ever so sweet
strawberry  and other shortakes, and
everyone's fave the old fashion
carrot
cake.

It didn't stop there, if you love
vintage cake recipes, you will want
to check out the decadent section on
cheese cakes, plus coffee cake
recipes and last we have a section on
vintage frosting recipes.  Enjoy!
Read, "The Story of the Missing Cookie
Jar" by PenVampyre.  A delightful little
Christmas story with mouthwatering  
recipes for the most wonderful time of the
year!  

Read "
Santa and the Magic Key", plus
recipes for your holidays.  A story by Robin
Wallace.

Read "Easter and Where NOT to Hide
Eggs"  
Memories of Easters past and a
few vintage recipes.

Logan's
Halloween Story -The original
story won first place in sixth-eighth grade
division of Southeastern Middle School,
2005 by Logan Lyon

Food and Genealogy.  A story By Robin L.
Wallace.  
Our lives, our families, our
very history's are defined by the foods
we eat.

Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  Memories of
my father and his version of
Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we went
out where relatives were buried in the tiny,
local cemeteries and thoroughly cleaned up
each gravesite, carrying away branches that
may have fallen in the winter.................."

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe

Homemade Remedies Recipes - Recipes
our grandparents used from a poultice,
mustard plasters, gargles and paste.
Mother's Lemon filling
Photo reads simply, Mike - 1st
Birthday
Lemond Jello Pound Cake
Lemon Sheet Cake
Lemon Ice Box Pie with Spiced Crumbs
Lemon Flavor
This box was in my
grandmother's
basement kitchen..  
Can you believe it?  
She must have loved
French's, but then who
didn't.
Vintage lemon boxes.