For Christmas, I asked for the book, "Vintage Cakes" by Julie Richardson.
I couldn't wait to try out some of the recipes, but since our Meyer lemon tree is abundantly covered in ripe lemons right now, the two lemon cakes were calling to me immediately. Since we were having a dinner party on Saturday night, I got to try making the Lemon & Almond Streamliner cake.
The cake itself is made with buttermilk and almond paste, and the result is moist and dense with the most lovely almond flavor. It's topped with a deliciously tart home made lemon curd in place of icing. I added some fresh raspberries for color, and they were a lovely compliment to lemon and almond.
This cake was worth every single minute I spent in the kitchen on Saturday morning.
This weekend, I'm going to try the Lemon Queen Cakes. I'll let you know how it goes.