Lemon almond cake with lemon glaze from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Jane on March 23, 2020

    My 92 yo mother requested a lemon cake for Mother's Day. Based on the ingredients I had, this cake worked well though I subbed the glaze for the mascarpone and lemon curd topping from a Delicious Magazine recipe. It felt very extravagant using 6 eggs but the cake also got shared with neighbors under quarantine and my mother's carers. It's definitely a special occasion cake - very rich. I skipped the syrup soaking, not a fan of that.

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