Even though it’s March 31st, I’m bringing April in now! I think we all deserve it.
My focus in April is bringing you my family’s most treasured dessert recipes. You may be thinking I should have been doing this theme in the winter months but honestly, we eat dessert year round. I’m proud and happy to share these with you.
We’re beginning with the best lemon cake I have ever had.
I have so many memories that revolve around this recipe that I’m sharing today. I could take up an entire page to tell them to you.
My uncle makes it for my family everytime we see them. My son always thought this recipe was named after him because his middle name is Harold. Alas, it is not named after him.
The story of how this cake got its name is almost as good as how the cake tastes. Cue 1970, in Niagara Falls, NY. Now, I’ll set the scene for you. My aunt’s sister-in-law brought a gentleman home named Harold.
He had come to meet his girlfriend’s family for the first time and went wild for this cake.
He said, “this is the best cake I have ever tasted!” Once they were married, his mother-in-law made it happily for him for the next 10 years until they got divorced. When they finally parted ways he said with great gusto, “I never liked your mother’s lemon cake anyways!”
From there on out, the cake was properly and hilariously named, Harold’s Lemon Cake.
It’s probably the most moist, lemony and biggest family favorite that we have in our pocket. And honestly a light and refreshing ending to a hearty dinner.
My aunt tells the story of a block party they had in Boston. They brought the cake and nobody would touch it.
It took one neighbor to have a bite and the entire block came rushing over once they heard how good it was. Trust me on this one.
Best of all, there are just a few steps. It’s the epitome of a great family recipe that’s tried and true and also with the best story. I have been lucky enough to enjoy this for at least 20 years and can’t wait for you all to try it.
Harold’s Lemon Cake
1 box Lemon Supreme Cake mix
¾ cup vegetable oil
¾ cup water
1 pkg lemon pudding (not sugar free)
Preheat your oven to 350. Butter a 9×13 inch baking pan and pour the batter in. Bake according to the directions for the cake mix. It generally takes between 35-40 minutes.
Next mix together:
1/4 cup lemon juice or ½ cup of Realemon
2 cups confectioner sugar
Once the cake has been removed from the oven, pierce all over with a fork. Pour the lemon juice mixture over top.
Best served at room temperature with a dollop of fresh whipped cream.