One of the things that I love documenting for other people is traditions. Birthday cake is a tradition for most people, but not everyone prefers the same types of cakes. Generally, we get sheet cakes with tons of buttercream icing for the boys, but this year I decided to make Quinn a Lemon Supreme Cake. My Bigmama was well known for this cake, so I like to bake it for special celebrations in her memory. The best part about this cake is the lemony glaze that you pour over right after you take it out of the oven. It dries to a thin crust except for the hole in the middle, where after cutting into the cake you discover a big mound of gummy lemon sugar that you invariably smear across your cut piece of cake. I know that Bigmama would love to have seen another generation of children enjoy this cake!
Bigmama’s Lemon Supreme Cake
- 1 box Lemon Supreme cake mix
- 2/3 cup vegetable oil (Bigmama would never have dreamed of substituting applesauce here but I sometimes do–blasphemy!)
- 1/2 cup sugar
- 4 eggs
- 1 cup apricot nectar
For the glaze:
- 1 1/2 cups confectioner’s sugar
- 2 lemons, juiced
Preheat oven to 350 degrees. In a medium mixing bowl, mix ingredients together. Bake in oven for 1 hour. Combine lemon juice and confectioner’s sugar in a bowl. Remove cake from oven and let sit for a few minutes before turning out. Ice the cake while it’s still hot.
Here’s a short video of me showing how to glaze the cake.