Lemon and almond streamliner cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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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

  • julesamomof2 on June 20, 2022

    This did not turn out well for me at all. Dense, heavy cake. I'm going to blame myself and give it another try, because I do very much love the lemon/almond combo. Try as I might, I was likely too heavy handed with the mixing.

  • tarae1204 on January 30, 2022

    Luscious and unforgettable, the moist almond cake and tangy/creamy curd produce a very appetizing and delicious cake. And it keeps very well!

  • hillsboroks on June 22, 2020

    Luscious and lemony best describe this cake. The lemon custard is mouth-puckering lemony and wonderfully creamy. The almond cake is dense because of all the almond paste but it is the perfect backdrop for the lemon custard. I used a technique I saw in another cake recipe that used almond paste and put the almond paste, sugar and butter in the food processor first to get it really creamed together well. Then I put it into the stand mixer bowl and continued with the recipe. I have had issues with almond paste lumps in batter in the past and this method is easy and guarantees no lumps.

  • anya_sf on March 02, 2019

    This cake is the reason I bought this book. It's not difficult to make, super moist, and keeps well in the fridge.

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