WHEN LIFE GIVES YOU LEMONS...:

Warm summer night calls for a cool cake (ELIZABETH PUDWILL, 6/12/07, Houston Chronicle)

LEMONADE CAKE

* For the syrup:
* ½ cup sugar
* ¾ cup fresh lemon juice
* For the cake:
* ¾ cup (1½ sticks) unsalted butter, at room temperature
* 1 cup sugar
* 1½ teaspoons lemon zest
* 2 large eggs
* 1¾ cups self-rising flour
* Cool Whip or freshly whipped cream
* 3 cups berries

Make the syrup: Combine the sugar and lemon juice in a small pot. Cook on stove top for a few minutes over medium-high heat, stirring occasionally, until the sugar dissolves. Let cool while you prepare and bake the cake.

Make the cake: Preheat the oven to 350 degrees. Butter or spray an 8-inch-square baking pan. Beat the butter until smooth with an electric mixer. Add the sugar and lemon zest, and beat until fluffy. Beat in 1 egg, then half the flour; repeat. Pour the batter into prepared baking pan.

Bake the cake until a tester inserted into the center comes out clean, about 25 minutes.

Using a slender wooden skewer, poke holes all over the top of cake. Spoon the syrup over cake in several additions, allowing it to be absorbed each time. Cool cake completely. It can be made a day ahead and stored at room temperature.

Serve with whipped cream and berries.