"Perfect for dessert or brunch, these rich apple mini cakes are irresistible, served with a steaming cup of coffe. I make them often when I have fresh apples from our small orchard," Mary Shivers writes from Ada, Oklahoma.
"My neighbor gave me the recipe for this refreshing dessert, but it was made with sugar and lots of whipped cream. I lightened it up for my diabetic husband, and it's difficult to taste the difference," assures Nadine Johnson of Clackamas, Oregon.
I found this recipe when going through my grandmother’s old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best.
"I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake," relates Marietta Eklund of Pittsburgh, Pennsylvania. "I topped each piece with strawberries. We loved it!"
Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning.—Lora Roth, Seneca, South Carolina