Lemon cake from The New York Times Cookbook (1992) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on April 18, 2021

    I was looking for a lemon cake, one that screams lemon. This recipe does not. I suspected as much with the ingredients including the juice of only one lemon. So I made up for it as best I could by squeezing straight lemon juice over the top then slathering it with a very lemony powdered sugar glaze. And, as with most older baked dessert recipes, I should have added some salt to the batter. Finally, there were no instructions how to prepare the loaf pan so I sprayed it very lightly to avoid a greasy exterior. Of course, the bottom stuck. ;)

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