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Take Five: Grandma Merrill's Lemon Custard Cake 3/25/2013

12:26 PM, Mar 25, 2013   |    comments
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A simple to make and super tasty Easter and Spring treat!

1 homemade or prepared angel food loaf cake

1 3 4oz pack of Jello instant lemon pudding

1 1/2 C cold milk

1 C sour cream

1 tbsp fresh lemon juice

1 tbsp grated lemon zest

1 8 oz tub of whipped topping, thawed.

Tear the angel food cake into bite-size pieces.  In a mixing bowl, combine the pudding mix, milk, sour cream, lemon juice, and zest.  Beat until thickened, about two minutes.  Add cake pieces.  Mix until well blended.  Spread into a 10 inch pie pan or small trifle dish.  Carefully spoon whipped topping on top.  Chill at least four hours or overnight.  Garnish with fresh strawberries, raspberries, or blueberries.

booklinda@sweetie-licious.com

www.sweetie-licious.com

108 North Bridge St.

 

 

 

 

 

 

 

DeWitt, MI 48820

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