Very good! I will make it again. I’ve never had anything quite like it and it was very delicate and delicious.
There are some people who think desserts should be all chocolate all the time. That’s not us. We love chocolate as much as the next person (because… chocolate), but we’re perfectly content with a fresh, lemony treat. That lemon flavor feels a bit lighter and maybe not so indulgent, but that sweet and tart brightness just doesn’t compare to anything else. You might say we’re a little bit in love with lemon. And we don’t care who knows it.
This cake is all about that quintessential lemon flavor. It’s sweet and tart, but never cloying, and it’s rich and soooo creamy, but it won’t weigh you down. It’s part cake, part pudding, and it’s made us feel like all of our dessert dreams have come true.
We love Lemon anything and this sure was delicious,I used half splenda and half sugar
You see, the top is a light and fluffy cake texture with lemon flavor running throughout, while the bottom is this dreamy, citrusy pudding. The two textures play off each other so well that you really don’t need anything to accompany this. No frosting, no ice cream… just a little dusting of powdered sugar to dress it up.
It’s a simple cake to mix up. You whisk together the dry ingredients, and then the wet (save for the egg whites). The egg whites get whipped up and folded into the batter, which is what gives this dessert its lovely soufflé-like texture. It’s not a cake you’re going to slice and serve; it’s a custardy endeavor you’ll need to spoon out into servings. It’s rustic and homey, and it’s one quick cake you absolutely have to try.
This was good, however, I tried to use Splenda in place of the half cup and 2 tablespoons sugar and used regular sugar with the egg whites. I maybe should have used half splenda and half sugar cause it was pretty tart. I still really liked it though.
1 cup milk
3/4 cup sugar
1/3 cup all-purpose flour
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