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Carol Vargas
InstantRiverside.com

If you’re like a lot of Riversiders, there’s a good chance you have a lemon tree in your yard. While I realize that oranges are more popular in Riverside, since Eliza Tibbets (1825–1898) put our city on the map by bringing the tasty citrus to Riverside in 1837, lemons are also plentiful.

In my family lemon cake has been a favorite recipe, handed down from my grandmother, who arrived in the Inland Empire from Arkansas. It’s a delicious dessert that requires an essential ingredient– lemons.

We’re fortunate that our rich-citrus history includes plenty of lemon trees across town. You can always purchase them at the store, but maybe you or a neighbor has a tree, if so consider making lemonade– and lemon cake. And, don’t forget to share.

With the Labor Day holiday nearly upon us I wanted to offer this recipe, especially if you’re hosting a gathering. Lemon Cake is easy to make, and a refreshing snack that will amaze your guests.

I realize this recipe is a bit high in calories, so here’s my solution if you make one; share it– and tempting as it may be, don’t eat the entire cake yourself. If you do, hit the treadmill for a couple hours.

Here’s the recipe for lemon cake:

1 small package lemon Jello
2/3 cup boiling water
4 eggs
2/3 cup oil
1 box yellow cake mix

Dissolve Jello in water; add oil, eggs and cake mix and beat until smooth. Pour into 9 x 13 greased pan and bake at 350 degrees for 40 minutes.

Topping:

5 tablespoons of butter, melted
1/2 package powdered sugar
juice of two lemons

Cream ingredients; use a fork to poke holes in the warm cake before adding topping.

Allow cake to cool before cutting.

If you have a question for our Instant Home expert, e-mail her at carol@instantriverside.com

Filed under Video Library, News A1

Sunday, August 22, 2010

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