Preserved lemon and labne cake from Good Things - Recipes and Rituals to Share with the People You Love (page 413) by Samin Nosrat

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

  • molly17659 on May 31, 2026

    So easy to make. I'm not sure I got the preserved lemon taste so much but the texture of this cake is like cheesecake meets angel food cake. It's fabulous!

  • LaGa70 on April 02, 2026

    This was so easy to make and it was a knockout! Will be making again and again.

  • Aubr3yy on March 08, 2026

    I never thought I could be obsessed with a dessert but here we are! Lol This cake is simple to put together if you have the preserved Meyer lemon paste. I love the unique flavor the paste gives the cake - it's like this earthy lemony flavor that I want to make a part of my everyday life. The glaze is a must and I like how it makes this glass-like coating on the cake. I honestly can't wait to make this again!

  • hashi on November 15, 2025

    I want to eat this cake every day. It’s not fancy, but feels fancy and is not at all fussy. I used jarred preserved lemons. I don’t think they were Meyer lemons, but it worked out.

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