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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

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
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

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
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
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.

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
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.

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

It didn't stop there, if you
vintage cake recipes, you
will want to check out the
decadent section on
, plus coffee cake
recipes and last we have a
section on
vintage frosting
.  Enjoy!
Read, "The Story of the Missing
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.

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
(With Apologies to Jean Shepherd)
By Robin L. Wallace

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

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

Grandma Irwin's Story of
and Swit Tater Biskits

Homemade Remedies Recipes -
Recipes our grandparents used
from a poultice, mustard plasters,
gargles and paste.
Mother's Lemon filling
Photo reads simply, Mike - 1st
Lemond Jello Pound Cake
Lemon Sheet Cake
Lemon Ice Box Pie with Spiced Crumbs
Lemon Flavor
This box was in my
basement kitchen..  
Can you believe it?  
She must have loved
French's, but then who
Vintage lemon boxes.