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Which cake would absorb best?

BangorDin | Nov 20, 2017 08:50 AM

I want to make a yellow color cake and serve it with lemon sauce. The sauce is not glaze or as thick as curd, it is the kind sometimes poured over gingerbread. I think dense pound cake would not absorb at all, so would plain yellow cake be best for this? I want it to be sort of half soaked in and half on top.

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