I had hesitations when it came to making this cake. I have made St. Louis Gooey Butter Cake in the past and wasn't a huge fan. Mostly I found the flavor kind of dull. I loved the idea of a gooey butter cake, but the execution seemed all wrong. I still had hopes of finding one I liked, so when I stumbled across a lemon cake that had similar qualities I decided to give it a try. As I mixed up the cake batter I made the mistake of taking a taste, blech. There is no sugar in the cake batter (there is in the filling however). Could that be right? I looked the recipe over twice, debated adding sugar, then decided against it. About half way through the baking process an amazing smell started to fill my kitchen. The recipe called for chilling the cake before serving, but I knew there was no way I was going to be able to wait. I waited as long as I could (about 45 minutes) and finally cut a very small piece out of the cake. Five minutes later another...and then...another. I had to stop myself as I still needed to photograph the cake! You see that photo below? I'm not just being creative with the lemon placement, I seriously ate almost that much of the cake, minus the slice in the photo above. Good thing I didn't make any New Year's resolutions about dieting or anything. After photographing, I quickly wrapped the cake in plastic and threw it in the fridge and tried to forget about it. A few hours later, once it had completely chilled I pulled it back out to see how it tasted. I must admit I was disappointed, the cake had really dried out in a very short amount of time (3 hours). If you make this cake, be sure to have a few friends around to help you eat it soon after it comes out of the oven, it is much better that way. Plus, it might be good idea so you don't eat the entire thing by yourself!
