Pinkie's Cake

This was my Grandma's favorite cake and every time I have it I think of her. ♥ It is easy to make, scrumptious, and looks really beautiful when decorated with fresh flowers.

Lemon Cake

1 pkg. lemon instant pudding

1 box yellow cake mix

4 eggs

1 tsp. vanilla

1/2 cup canola oil

1 cup water

*Beat 4 to 5 minutes

*Pour into greased angelfood pan

*Bake @ 350 for 1 hour

Frosting

1 box powdered sugar

Juice of 2 lemons (more or less until creamy)

Grated lemon peel

*After cake has baked, remove from oven and place right-side-up on plate. Frost immediately while hot! Let icing run down sides of cake - patch up spaces.

(I didn't patch them yet in the picture).

Mother's Day

Pasta for my mama...

My mom LOVES lemon (she will eat a wedge completely plain!) so I made this for her on Mother's Day.

Shrimp Asparagus Pasta

Serves 4

2 tablespoons veggie oil

3 garlic cloves, minced

1/2 pound fresh asparagus, cut in 1" pieces

1 lb. cooked shrimp, cleaned and deveined

Juice and zest of 1 lemon

1 cup chicken broth

1 1/2 tsp. ground ginger

1 tsp. cornstarch

8 oz. cooked spaghetti

In a large skillet heat oil over medium heat. Add garlic and asparagus, saute for 2 minutes. Add shrimp and saute 2 minutes.

In a small bowl combine chicken broth, lemon juice and zest, ginger, and cornstarch. Add to skillet. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Toss with spaghetti.

*Lemon slices to garnish.