Damp lemon and almond cake from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 12) by Nigella Lawson

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

  • Jane on April 20, 2026

    I've been meaning to make this for ages. It's a good store-cupboard dessert. Unfortunately the (new-to-me) oven I used ran hot so the outside of the cake was rather scorched, even though I took it out 10 minutes before the suggested bake time. But it did taste good. I used the leftover half cake to make the Lemon-raspberry plate trifle in the same book (with the scorched edges trimmed off).

  • sarahr428 on October 23, 2014

    I cook this almost every week for our small hotel, I up the quantity a bit to 250g of butter/sugar/almond mainly because i think my lemons are probably twice the size of Nigella's.. if it looks a bit runny don't worry it always comes out perfectly.. and I use almond that has its skin on which gives it a bit of colour and a slightly nuttier taste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.