The dog days of summer may not be the ideal time to bake – or even eat – a cake. But this light, luscious, lick-your-lips lemon cake (I love alliteration, don’t you?) is worth turning on the oven for 25 minutes or so and sweating a bit because it’s the perfect summer cake. Not only is it light, but it’s served cold, so it will help you beat the heat.
- 2 baked round white cake layers, cooled
- 2 cups boiling water
- 2 packages (4-serving size) of Jell-O lemon flavored gelatin
- 1 cup cold milk
- 1 package (4-serving size) Jell-O lemon flavored instant pudding and pie filling
- 3 cups thawed Cool Whip
Bake your cake according to the instructions on the box. Once your cake layers are cooled – you can put them in the refrigerator to speed up the process, especially if it’s hot in your kitchen – pierce holes at ½-inch intervals in each layer. I use the bottom of a beater.
In a small bowl, stir the boiling water into the gelatin mix and whisk until completely dissolved, about two minutes. Carefully pour (I spoon it because I’m a cooking control freak) evenly over the two layers. Refrigerate the layers for at least three hours.
Fill a pie pan with hot water and dip each cake pan in for about 10 seconds to loosen the bottom.Turn the layer onto a serving plate. Spread the top of the layer with about 1 cup of the pudding mixture. Loosen the second layer and carefully place atop the first. Frost with the rest of the pudding mixture. Put the cake back in the fridge to chill for at least an hour.
If you want it to look gorgeous, top it with a few candied lemon slices or strips of lemon peel just before serving. But He Who Must Be Fed and his spawn don’t want to wait for me to make it pretty. They just want to devour it, and I’m not going to get in their way.