It’s reunion time in our family! Every summer, my uncles, tios, tias, cousins, etc. all get together. Each year the location changes to one city across Texas. This year it happens to be at our house! Joy! I get to cook! So, this afternoon I baked a lemon poppy seed cake. The kitchen smelled divine but mainly because my mom was cooking the tamales that my aunt made earlier. (I will try to get recipe to post-Tamales are GOOD!).
One of my aunts brought a box of items from my grandparents. They include letters written when my Huelito was in World War II. The box also has old photos, cutouts from newspapers, certificates, and other treasured mementos. I hope that this weekend all of us sit down with a cup of coffee, a slice of this cake, and go through the box of treasures as we laugh, relive moments, and for the younger generation, learn something new about our grandparents and life in the 1940s in Brownsville, Texas, our home town.
Wishing all of you wonderful moments with your families!
For the cake:
1 package (18 oz. approximately) yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup plain non-fat yogurt
4 Tablespoons fresh lemon juice
1 teaspoons lemon rind
2 T. poppy seeds
For the glaze:
1/2 cup sifted powdered sugar
2 T. fresh lemon juice
Combine cake mix and sugar in a large bowl and stir. Add the rest of the ingredients except the poppy seeds. Beat with mixer at medium speed for 5 minutes. Fold in poppy seeds. Add batter to bundt cake pan that has been sprayed with cooking spray. Bake at at 350 degrees for 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 10 minutes. Loosen cake with knife around the edges and middle of pan. Remove from pan.
Mix the ingredients for lemon glaze. Drizzle on cake. Cook completely. Serve and enjoy!