Lemon-almond butter cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 831) by Amanda Hesser

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

  • mamacrumbcake on September 30, 2019

    If someone told me that this was a lemon curd coffee cake, and gave me an interior piece, I would have thought it was nearly perfect. The tender, buttery cake was a wonderful foil to the sweet, tart lemon curd. The problem with this cake was the outer half inch, which was surprisingly hard and tough; (I baked it for 35 minutes) otherwise, the texture was good. The the lovely toasted almond flavor, evident in the raw batter, disappeared in the finished cake. Though the cake tasted good, it, sadly, did not taste of almonds.

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