I belong to a club that meets for lunch monthly at 11:30, and another meets at noon for a glass of wine and the luncheon is served at 1:00 or 1:15. ( manily because about 1/2 of the group comes late. I have had more bridal luncheons that I can count and the time is usually meet at noon and sit down to eat at 1:00. A luncheon is usually a set table and plated dishes. I would doi the chicken salad OR the tomato pie, not both. and serve it on a plate ( duh!!) with a serving of the salad you mentioned and either a few bits of juillienned carrots or a wedge of melon and a few berries or a couple of slices of tomato and some grated cheese on it....just a little decorative "something". Then serve your scones in a basket at the table and for dessert I would not do the bite sized stuff, but serve one of each on a plate with the coffee....or serve an individual lemon tart....the kind that are 4 inches...or pie....or a brownie and ice cream... For a luncheon years ago I served cold cucumber soup and then a salad nicoise with a popover and cake for dessert. Another time I served chiucken salad on a lettuce leaf, with melon and raspberries on the side, several different kinds of breads and rhubarb crisp for dessert. Don't make it too much. Linda C

The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.

Don't be offended. Long standing forums have a personality. A header posting from 2017 is often spammy. Not always. Usually under 30 over 70 yrs are lost at recognizing dates on posts. Young ones are zippy not even reading the headers and dates...elders often do not read or comprehend beyond the original postings or do not read any of the post threads and go way off topic. This original post was from 2017. Not many are having dinner parties 2020-2021. Spam, so often here, is a new poster, posting a link that is fraught with either aggressive needed link coins, or kill your computer with spam/junk/destruction. Just being cautious when someone post out-of-the-blue....on a 2017 original post header. Best to add, "I realize this is an old posting...but I have something to add..."

Looks delicious and perfect for my strawberry loving friends. Thanks for sharing the recipe and the picture!