Friday, April 20, 2018

Lemon Pudding Cakes #TheCakeSliceBakers


Lemon Pudding Cakes was my choice this month with The Cake Slice Bakers. It was hard to decide this month, every single recipe sounded simply delicious! 


I went with the recipe I’m not familiar with. Plus it was lemon. Who doesn’t LOVE lemon?! This dessert reminded me of lemon bars. Sweet and tart, but this was even better! It was a melting cloud of  lemony sweetness! 


The top layer was a light fluffy cake, the bottom was a delightful lemon custard! Scrumptious! 
I wish I could share this recipe with you! You may find the recipe in America’s Test Kitchen’s new book "The Perfect Cake". 



#atkcake



Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Perfect Cake from America's Test Kitchen #atkcake. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes, or visit our blog where the links are updated each month. If you are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The choices this month were Tres Leches Cake, Lemon Pudding Cake, Italian Almond Cake, and Confetti Cake.

Saturday, April 7, 2018

Luxe Pound Cake


The Cake Slice Bakers have been given a bonus book to bake from every month.  This month our bonus book choice is The Cake Book by Tish Boyle.


This decadent pound cake is made with three cups of sugar! Just a bit too sweet for me, but loved the crumb of the cake. The recipe also calls for vanilla and almond extract making the cake delicious! 



I would definitely make this recipe again, cutting back a cup of sugar. Hopefully it doesn’t alter the crumb of the cake. I want to be able to enjoy all the flavors without having a punch of sugar. This pound cake would be great to serve with macerated strawberries and fresh whip cream!