Meyer lemon-blackberry-olive-oil cake from Baking at République: Masterful Techniques and Recipes for Bakers (page 198) by Margarita Manzke and Betty Hallock

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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

  • Eat Your Books

    Can substitute citrus fruit of your choice for Meyer lemons. Possible errata: A Member had to bake it another 30 minutes and it was still under baked. Also, the Member comments that the pan size isn’t quite right.

  • adelina on March 08, 2021

    Very beautiful once done. I did not have 9 inch pan so used rectangle cake pan instead. I loved how moist the cake was. My only trouble was removing the tartness and the slight bitterness from the lemons. Next time I will be letting the lemons cook down in the syrup to steap the sweetness vs draining them right away.

  • darcie_b on January 01, 2021

    I needed four lemons to get enough slices to cover the cake - err on the side of using too many lemons than too few.

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