Hello! Welcome to a fun series here at YoT, called Millicent and Malia. It all started when I was gifted a vintage treasure: my Grandmother Millicent's recipe box.
I peeked inside and found hundreds of well-loved recipes carefully handwritten on index cards. They were irresistible. Bacon Grease Cookies, Washington Clam Hash and Cottage Cheese Delight are just a few of the intriguing titles.
Millicent and Malia around 1974
So I decided to follow in Grammy Millicent's foot steps– on in this case "food steps" and make some of her favorite dishes. I'm kicking off the first summer recipe here today: Lemon Velvet Cake. I am not sure what makes a cake technically a "velvet cake" but in this case I think it's the use of pudding to get a moist texture.
Lemon Velvet Cake
Ingredients for the Cake: 1 package Lemon Cake Mix (NO pudding added to the dry cake mix), a box of lemon pudding mix, 4 eggs, 1/2 cup oil, 3/4 cups of water. The grated rind of one orange.
Directions for Cake:
Combine all ingredients on medium speed until well blended. Mix on high for the last 30 seconds. (Mixture will be light).
Pour mixture in greased 9 x 13 pan.
Bake for 40 minutes at 350 degrees.
Ingredients for Glaze: 2 cups of powdered sugar and 4 tablespoons of fresh lemon juice.
Directions for Glaze: Blend until creamy. As soon as cake is done, prick with fork and pour mixture over cake.
Moist, light and refreshing. The citrus prevents this cake from being too sweet, even with the powdered sugar icing.
Thanks for joining me for one of my favorite Millicent and Malia recipes. It's so fun learning about what my Dad and his family were eating in the fifties and sixties. It gives me a warm feeling to think of my Grandmother as a Mom cooking meals for her family… and party food for her friends.
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