Lemon Pound Cake for a 16th birthday

In honor of another teenage boy’s birthday, here’s another recipe!

Our second born, Ethan, turned 16 years old on Tuesday; another milestone to be celebrated. We are so thankful for this young man who blesses our family every day with his many talents and his cooperative spirit. We enjoyed a family dinner together (squeezed in between various other happenings) and then had Lemon Pound Cake for dessert. I thought I would share the recipe for the cake we all enjoyed in honor of the occasion.IMG_0219

I’m not much of a cake baker overall. Here in the southern culture, cake baking often results in decadent cakes with multiple layers, filled with luscious coconut cream filling, or German chocolate filling, or sometimes you bake a flat cake and then poke little holes all over it and pour creamy stuff into the holes and then frost it with some amazing concoction on top. All those cakes are beyond delicious.

But alas, I have some strikes against me when it comes to making cakes like those. First, I wasn’t born or raised in the southern culture, so I don’t seem to have that genetic propensity for producing such works of art in the culinary department. Second, cake-making has to occur practically in nano-seconds in my present stage of life.  With my band of little kitchen helpers standing on chairs or sitting on countertops or literally crawling around underfoot, we must simply dump/pour/stir and be done. Attempting the finer arts of baking will have to wait for a later stage of life.

So here we have a cake recipe that fits the bill. This recipe was shared with me a few years ago by my dear friend Naomi, who happens to be a fine southern cook herself.

It whips up quickly, turns out moist and tasty, and doesn’t even require frosting since it is delicious with whipped topping and fruit.IMG_0237

Enjoy!

Lemon Pound Cake

1 box lemon cake mix (16-18 oz)
1 box instant lemon pudding mix (3 oz)
1/3 cup oil
3 eggs
1 cup water

Mix all ingredients until well blended. Pour into a well greased and floured bundt pan. Bake at 350º for 40 minutes. Serve with whipped topping and sliced fruit.

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Beware of little nibblers who leave evidence behind! 🙂

Feeding Teenage Boys (including three recipes)

This boy right here is 18 today. We are celebrating the emergence of our firstborn into adulthood. As a mom, I can’t help but reflect on the experience of raising this young man. I have learned so much. I have enjoyed the journey these past 18 years, immensely. So much to be thankful for.  Continue reading “Feeding Teenage Boys (including three recipes)”

Homemade Caramel for those Fall Apples

Every fall brings crunchy, tasty apples, sometimes boxes of them! We eat them whole. We eat them cut up into slices. I like them chopped up in vanilla or plain yogurt, or on cereal. We usually make a few pans of apple crisp to eat with vanilla ice cream. After doing all that this year, we still had some apples Continue reading “Homemade Caramel for those Fall Apples”

Making Bread, in Pictures, with Recipe

This little nip of fall in the air puts me in the mood for baking. One of the great things about starting school this coming week is that homemade bread is part of our daily school routine. We made some bread the other day, and subsequently realized how much we had missed it over the summer.baked loavesOne of the unavoidable little details about raising a family Continue reading “Making Bread, in Pictures, with Recipe”