Summer is my absolute favorite time of year. And although there are lawns to mow, gardens to weed, and extra laundry to wash, just about everyone has a shady spot to sit with a glass of lemonade and read. For me, it's my screened-in porch where I read, work, or simply watch the deer coming and going as the sun sets. When I know friends will be dropping by, I brew a batch of iced tea, mix up some lemonade and bake this luscious treat. Bake two and freeze one, so you'll be ready when neighbors arrive unannounced. Just remember to take it easy...after all, it's summer! And if you tell me about your favorite "cool" dessert, you'll be entered in a drawing for a Bath & Body Works gift & one of my books. USA only. Good luck, readers. Mary Ellis
Fresh Lemon Sheet Cake
1 ½ cups white sugar
½ cup butter (1 stick)
Mix dry ingredients in a separate bowl.
2 cups flour
4 tsp baking powder
½ tsp salt
Add dry ingredients to creamed ingredients alternate with 1 cup milk. Next add in the juice of ½ lemon and about 2 tsp lemon zest. (Optional: a few drops of lemon food coloring) Fold in 2 well beaten eggs last.
Bake in moderate oven (350 degrees – your oven temp may vary)
For approximately 25 minutes or until toothpick comes out clean.
Hint: This cake is great with lemon sherbet for a cool summertime treat or you can frost with a lemon butter frosting…
LEMON BUTTER FROSTING:
Cream 3 tbsp room temperature butter
Blend in 2 egg yolks
Stir in 2 ½ cups powdered sugar
1 tsp grated lemon rind (zest)
2 tbsp lemon juice