It seems every time I turn on the news, the weather map displays local Los Angeles temperatures of 60° and cities in Texas at 90°+. I find myself sympathizing with Texas, as it seems they’ve had brutally hot temperatures for the past four months, if not longer. Maybe it is because 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 Texas because I am bracing myself for the Santa Ana winds that are undoubtedly on their way bringing temperatures in the high 90’s and 100’s. Our heat wave is lurking… As a cruel joke, our summer will come October through December. Can 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. Besides, the first official day of fall is still a few weeks out.

Recipe provided by Catherine Wood, Mobile, Alabama via her Momma, Catherine Watson; adapted by The Sugar Mommas

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 through the kitchen. Remove crust from the oven and cool completely before filling.

1 (14-ounce) can sweetened condensed milk

Place the sweetened condensed milk and the cream in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well combined. 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, folding in 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.