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

1:26 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.



108 North Bridge St.








DeWitt, MI 48820

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