Lemon drop cake from Baked - New Frontiers in Baking (page 63) by Matt Lewis and Renato Poliafito

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

  • TinyCitiKitchen on August 16, 2023

    Made this as a birthday cake, to bring to a picnic on a sweltering weekend in July. It was a little lopsided by the time it arrived, but it was absolutely delicious. Highly recommended if you have a lemon lover with something to celebrate.

  • trudys_person on July 17, 2016

    This cake was amazing! Nice balanced lemon flavours in the cake, curd and buttercream ... I used 1 1/2 recipes of the buttercream, in order to have lots to pipe decoratively. This might have been a little over the top. There is no picture in the book, but there is one here: http://bit.ly/29RdZ8V . I recommend piping a 1/4-1/2" wall of butter cream around the edges of the layers to be filled with curd. This keeps the curd from oozing out and making a big mess, and it keeps the layers more stable when stacked. I learned this the hard way from similar recipe a long time ago.

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