Meyer Lemon Cake with Blackberry Pudding

 

 This month, as we think about cooking and baking for the people we love (a round-about way to celebrate Valentine’s Day), I decided to create this Meyer Lemon Cake with Blackberry Pudding for my partner, Brandon. For years now, I’ve heard him rhetorically ask, “Why, why, why are there not cakes that use pudding for frosting?!”

 

This cake is an act of love for more reasons than just the pudding-for-frosting swap: it’s also because it’s a cake recipe that doesn’t include chocolate (gasp!), is absent of peanut butter (choke!), and entirely without salted caramel (gaaahhh!).

 

As we’ve discussed before, my main squeeze is a pie guy, and though he likes cake, it’s not his first stop when perusing a dessert menu. He generally goes to the fruit-focused treats first. I’m the exact opposite – it’s taken me years to get to a point where I’m even willing to accept fruit as a dessert option, though when you have options like this, I’ll admit it’s not terribly difficult to change your ways.

 

So, as a sign of my ever-evolving maturity (I can make things for other people!) and acceptance of fruit in desserts (because this, can, in fact, cause a person change their mind), I made this cake. And, I have to admit: the sweet-tart richness of the cake + the sweet tart creaminess of the custard is pretty fantastic.

 

 

 

 

 

[tasty-recipe id=”8788″]

Posted on February 11, 2018
This entry was posted in baking, desserts and tagged blackberry, cake, lemon cake, pudding.