Sweet Memories

It’s a cake made mostly of air, sluiced in scents of sugar, white

chocolate and lemon. Cooled, melted chocolate spun first

into the batter, then into cream for the frosting. Doing her

part to hold the fragile tower in line is homemade curd of

Meyer lemons. Baked for a friend’s birthday 40-some years

ago, I’ve tried twice to recreate the cunning confection. I

woke this morning thinking that I should try to make this

cake again. Then I remember how my neck and back turn to

fire when I stand in the kitchen too long—how it takes hours

to recover. Best to just relive the feel of the silky flour, the

whiff of warm, white chocolate, the showy taste of lemon on

my palate, the whipped cream frosting billowing in my mouth.

BIO

Lynne Schilling began writing poetry seriously when she turned 75. She has published in Quartet, The Alchemy Spoon, New Verse News, Rue Scribe, MacQueen’s Quinterly, Lucky Jefferson and others. She has poems forthcoming in contemporary haibun online, Quail Eggs, Thimble Literary Magazine and Unbroken. You can find her at https://lynneschillingpoetry.com/