You know, since all the brouhaha of February’s Reader Month, I haven’t posted any reader recipes. And that’s just not right. After all, if you can’t share some saturated fat between friends, what’s the point in spending five minutes making it in the first place?
Some of you may recall that lemon has always left me a bit sour – that is, until I made Lemon Fluff. So when Caker Cooking reader Doug sent me his mother’s recipe for a lemon creation called McPhail Cake (named after a family friend), I thought I’d give it whirl.
It should come as no surprise that McPhail was a McSuccess. It was moist, dense and had me puckering in all the right places. The only thing that wasn’t a McSuccess? My McBundt. I didn’t grease the pan enough, so the cake came out looking like the surface of the moon. Lesson learned: butta your Bundt.
If you have a recipe you’d like to share, email cakercooking at gmail dot com and I’ll do my best to feature it.
1 Duncan Hines Lemon Supreme cake mix
1 package vanilla instant pudding
1 cup milk
1/2 cup liquid shortening
Mix, and add 4 eggs one at a time. Bake at 350 degrees for one hour. Cool on a rack, turn out on a plate and top with a glaze of 2/3 cup icing sugar and 2 tablespoons lemon juice.
This is the recipe written out in Doug's mom's handwriting. In his words: "For me, the stained, yellowing, handwritten recipe card is part of the caker experience."
Doug, I say "Amen" to that.