Summer Citrus Cake Recipeby The Sugar Mommas
It seems every time I turn on the news, the weather map displays local Los Angeles temperatures of 60° and Texas cities at 90 degrees plus.
I find myself sympathizing with Texans. It seems they’ve had brutally hot temperatures for months, if not longer. And my internal Doppler radar is telling me that Los Angeles has had unseasonably cold temperatures all summer long. I don’t need to dig out my Patagonia down vest this fall because it never left the grab ‘n go spot in my closet.
Perhaps I am empathizing with Texans as I brace myself for the Santa Ana winds that are undoubtedly on their way bringing temperatures in the 90’s and 100’s. Our heat wave is lurking in the Pacific somewhere. In some sort of cruel joke, our summer will surely descend on us from October through December. Is it possible that our national jet streams be having a mid life crisis?
In honor of Texas and every other state suffering through abnormally high temperatures, we made this Late Summer Citrus Cake for you!
(Recipe provided by Catherine Wood via her Momma, Catherine Watson; adapted by The Sugar Mommas)
- Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons (3/4 stick) butter, melted
Preheat the oven to 350°F. Place the graham cracker crumbs and sugar in the bowl of a food processor. While the machine is on, add the melted butter and pulse several times until the mixture forms moist crumbs.
Press the mixture firmly and evenly in the bottom and half way up the sides of a 9 or 10 inch Springform pan. Bake for 8 minutes until you begin to smell that nutty graham cracker aroma wafting from the oven. Remove crust from the oven and cool completely before filling.
Citrus Cake Filling
- 1 (14-ounce) can sweetened condensed milk
- 1 (8 ounce) package of cream cheese, softened*
- 1 (16 ounce) tube of frozen lemonade
- 1 (8 ounce) tub of sour cream
- 1 (8 ounce) tub Cool Whip
Place the sweetened condensed milk and the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and creamy. Reduce the speed to low and slowly add frozen lemonade until well blended.
On the very lowest setting, mix in the sour cream until just combined. Use a spatula to fold in the Cool Whip one huge spoonful at a time until the filling is smooth. No beating! “You don't want to kill the "Poof" of the cool whip.”-C.W. Pour the filling into the cooled crust.
Cover the top of the cake with a large piece of wax paper. Then wrap the pan in aluminum foil. Place in freezer for 5 hours or overnight until set. Keep cake in the freezer until ready to use. Remove the cake from the freezer fifteen minutes before serving to soften slightly. Remove from Springform pan and serve immediately. Enjoy!
Sugar Mommas Tip: The cream Cheese must be softened or your filling will have lumps. Put the cream cheese on a microwave safe plate microwave for 10-20 seconds. Check it by slightly pushing with your finger...still firm...do 10 seconds more. You're not cooking it but making it very soft so that it will push off the plate with your spoon.
Lighten the Load: Trying to shave off a few calories before we head into “Baking Holiday Season?” You may use low-fat sour cream and Cool Whip, but don’t blame us if you loose of the “creamy” texture.
Carpool Crunch: Don’t have time to make the crust? Pour your filling into two pre-made graham cracker crusts. Do not bake. Freeze to set as instructed above.