Don’t go spreading this around, but occasionally I need a break from chocolate. Not like a “let’s see other people” kind of break. More of a “let’s have an open relationship” kind of break. (No matter the day, I’ve always got a bar of dark chocolate and some chocolate chips in the pantry. You never know what’s coming your way.)
One of those scandalous love affairs is with lemon desserts. They’re refreshingly tart and bright and have the power to bring sunshine into any day.
It’s hard to know just how much something is missing from your life until you taste it for the first time. That’s exactly how I felt about this lemon pudding cake the first time we chanced to meet in my kitchen while searching for a new delightful mouthful to make.
As redundant as it may sound, the best way to describe this confection is as a hot ‘n steamy romance between pudding and –wait for it– cake.
The top of the cake is light and airy like your favorite perfectly fluffy cake mixed with cappuccino froth.
The warm, gooey pudding settles to the bottom and creates a heavenly decadent base. It’s almost like those chocolate chip cookies that you intentionally underbake just a little for that bit of extra goo-factor. (You know you do!)
The not-so-secret trick is those whipped egg whites. Makes that light-as-a-snowflake (quite the apropos simile) cake rise to the top.
The lemon flavor is so refreshingly light and between the airy cloud cake and the warm pudding it blissfully melts in your mouth.
Not even joking – I could eat the whole cake…within about 5 minutes, warm, right outta the oven.
JUST BACK UP AND GIVE ME MY CAKE!