Ti-Ti’s Semi Homemade Lemon Cake

Semi Homemade Lemon Cake with Lemon Cream Cheese Frosting

Ti- Ti’s Semi Homemade Lemon Cake with Lemon Cream Cheese Frosting

This cake was created as an easy (read: less messy) way to get my nephews baking (I’m their “Ti- Ti”). Because this recipe doesn’t require you to measure and sift flour, sugar, and other typical cake ingredients, it is less messy and easy to make. Get the young people in your life; children, grandchildren, nieces, nephews, cousins, etc in the kitchen baking. It’s a great opportunity for an impromptu science lesson and bonding time with those you love.


1 package lemon cake (box cake) mix

1 (5.9 ounces) box instant lemon pudding mix

1/3 cup canola oil (or sugar free apple sauce)

4 large eggs room temperature beaten

1 cup warm water

1/4 cup fresh lemon juice

2 tablespoon finely shredded lemon zest

8 ounces  softened cream cheese

1/2 cup unsalted butter at room temperature

1 tablespoon lemon juice

5 cups confectionery sugar


Preheat oven to 350 degrees Fahrenheit.

In large bowl mix cake mix, pudding mix, oil or apple sauce, eggs, water, 1/4 cup lemon juice, and 1 tablespoon finely shredded lemon zest. Mix until well incorporated. Pour into prepared (oiled and lightly floured) bunt cake pan.

Bake for 50-60 minutes or until inserted knife comes out clean, in center of oven.

Cool cake for at least an hour and a half before inverting onto a plate.

While cake is cooling, in a medium mixing bowl combine 1 tablespoon lemon zest, softened cream cheese, softened butter (not melted), and remaining lemon juice. Beat with electric mixer on low to medium speed until light and fluffy. Gradually add 4 1/2-5 cups confectionery sugar; beating until frosting reaches spreading consistency. If too thin, add more confectionery sugar by the tablespoon full until spreading consistency. Remember this recipe is for a frosting, not a glaze.

Once cake is cooled, frost accordingly.

Thanksgiving Menu

As many of you know, I am not a full time food and entertaining blogger. I am actually a PhD candidate at the University of New Orleans, preparing to graduate this upcoming Spring. As a result, I have several dissertation … Continue reading

Thanksgiving Centerpiece Idea

A delicious and special meal should always be enjoyed on a well decorated table to include fresh pressed linens, shined silver, sparkling glassware, and a beautiful yet simple centerpiece. When creating or purchasing a centerpiece, it should either be low and broad or placed in a tall candelabra or vase with lots of volume on top. I recommend these styles for it allows for decor that does not interfere with conversation.

What I like most about the  centerpiece below is that it combines fresh vegetables (artichokes), succulents (which don’t require much water), and the rustic wood element. I’m creating centerpieces with height and color using gilded branches on top and fresh vegetables at the base. I’ll be sure to post photos soon.

I hope you’re inspired to created a centerpiece or possibly many arrangements for your guests to enjoy this holiday season. Remember, a beautiful warm and inviting home is more important than the food you serve. Make sure your environment and of course you, are welcoming to all who enter.


Lover’s Curry Chicken (a la Lauryn)

This recipe is an amalgam of  Lover’s (my sister) recipe and my own. Although my mother is a good cook, Lover and I have a similar palate (read: we both like extra spicy food) so I always wanted her to … Continue reading

Tanty Elmina’s Dhal (Trinidadian Yellow Split Peas)

Dhal  (also spelled dal or daal)  is dried lentils or peas that are prepared into a thick stew like soup. It can be eaten by itself, with rice, roti, or as an accompaniment. I often serve dhal  with curry chicken or saltfish buljol.  Dhal is … Continue reading