Lemon buttermilk cake #2 from Maida Heatter's New Book of Great Desserts by Maida Heatter

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

  • cellenly on April 15, 2019

    The most lemony cake I've ever made. Used 3 large lemons for the cake & glaze, 354 g AP flour & didn't sift it & 400 g of toasted sugar, buttered bundt pan w/o bread crumbs & was fine. 1:05 bake time for me; maybe 1 hr would be fine too. I may try cutting the sugar next time. Texture was somewhat dense, but not to the extent of pound cake. Better the 2nd day when the glaze penetrated more of the cake. If you eat it right away, the outer 1/2" tastes very lemony and the inner core tastes somewhat plain. I made this twice. Once with 24 hour wait & once with 12 hour wait. I thought the 12 hour one needed a tad more time. 24 hour one was perfect. 5

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