We went to Austin this past week for Thanksgiving, and I thought it’d be fun for my mother-in-law to join in on the Mini Chef Mondays fun.
I started dating my husband back when we were in high school, and one of the first things I can remember my mother-in-law making is lemonade cake. Oh my word, people, this cake was good. It’s been years since she’s made it, though, and we realized that my kids hadn’t ever even tried it. It seemed like the obvious choice for the recipe to share with you today!
It also fit in great with a new book we recently read called Mother Bruce. It’s a fun story about a grumpy bear who loves to cook, and who inadvertently becomes mama to some goslings; there’s a part at the end that includes lemonade, so capping off the story with a treat tie-in was a lot of fun. Find out more about the book here!
Here’s the recipe – and don’t forget, as always, there are step-by-step photo instructions for you to make this cake with your kiddos!
- Lemon cake mix
- Lemon jello mix
- 3/4 cup boiling water
- 2/3 cup vegetable oil
- 1 tablespoon lemon juice
- 4 eggs
- 1 tablespoon vegetable oil & 1/4 cup flour
- 2 cups powdered sugar
- 4 tablespoons lemon juice
- Pre-heat oven to 300 degrees.
- Pour lemon jello powder in mixing bowl; then add in the boiling water and mix until the jello is dissolved.
- Add the vegetable oil and lemon juice, then mix.
- Add in the eggs one at a time, mixing after each egg.
- Wipe 9×13″ pan down with 1 tablespoon vegetable oil, then flour the pan. Pour batter in pan, then bake for 40-45 minutes.
- While the cake is baking, mix up your glaze – 2 cups powdered sugar and 4 tablespoons lemon juice.
- Once the cake has cooled, pour the glaze over the top of the cake and let it set until the glaze has hardened.
Pour in the lemon jello mix (you might need to have some grown-up hands help open the package).
Get 3/4 cup of water and heat it to boiling – this is definitely a grown-up task. My mother-in-law poured the boiling water into the mixing bowl, and then we let E stir it (slowly).
Add in the vegetable oil.
Then add lemon juice.
Next, add four eggs one at a time, mixing between each egg.
Oil & flour the pan.
Pour the batter into the pan – make sure you get all of the batter out of the bowl!
Bake at 300 degrees for 45 minutes, and while it’s baking work on your glaze, which is super simple:
Add 2 cups of powdered sugar, and 4 tablespoons of lemon juice. Mix well, until you have a glaze thick enough to drizzle.
Taste the glaze to make sure it’s tart enough:
Then taste it again… and again a third time, just to be sure.
Once the cake has cooled, pour the glaze over top of it and spread it out evenly.
Let the glaze harden and then you’re all set!
As always, I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Teddy Bear English Muffins // Courtney’s Sweets
- Mother Bruce Teddy Bear Toast – Mini Chef Mondays
// Momma Lew
- Cream Cheese Bear Claws // Baby Loving Mama
- Sweet Potato Stew // We’re Parents
- Mother Bruce’s Lemonade Cake // Frugal Novice
- How To Scramble Eggs // Eating Richly
- Bear Claw Cookies // Giggles, Gobbles and Gulps
- Pizza Burger Sliders // Step Stool Chef
- Deviled Eggs with Capers // Vegging at the Shore
- Bacon & Broccoli Mini Quiches // Mom’s Messy Miracles
- Ham and Vegetable Quiche Cups // O’Boy! Organic
- Teddy Bear Picnic // Can’t Google Everything