Vintage Cakes: Lemon and Almond Streamliner Cake

I forgot to take my traditional cake-with-Vintage-Cakes picture, but this one is more fun.

As you might guess, it was Deborah’s birthday.  I offered to make a cake.  She mentioned she liked lemon, so I found this recipe.

I’m a chocolate girl, so I never would have made this for myself.  But it is a-mazing!  The Almond cake (which introduced me to almond paste) is delicious and joins perfectly with the lemon curd on top.

This is also a fairly forgiving cake, as I put it in the wrong sized pan (9×1-inch is not quite the same as 9×2-inch) and it spilled over onto the bottom of the oven.  Turns out that aside from the extra-crispy bottom, that spillover was very tasty too.

I also didn’t put all the lemon juice called for in the lemon curd, but it was still divine.

I’ve learned from Julia Child not to tell everyone your cooking/baking mistakes, so I kept mum about my cake baking trials.  No one noticed anything amiss and the cake was very well received by all.

I’ve also learned that when you freeze a piece the lemon curd becomes something like sorbet.

Another Vintage Cakes winner!

4 thoughts on “Vintage Cakes: Lemon and Almond Streamliner Cake”

  1. YUMMMMMMMMMMMM….

    You know this would definitely float my boat. Though really I am a white cake with pink butter cream frosting and sprinkles kind of a gal, if truth be told. I do love lemon. And I do love frozen cake. Hmmmmm…perhaps we will do some caking while you are are here.

  2. Lemon and almond… I’m seriously having trouble processing this. Two flavors that I love, but I’m having a difficult time imagining them together. As you know, though, I’m always down for a good lemon cake. I’d love to try this sometime.

    1. Buttermilk too. So maybe think quality Blue Star Buttermilk donut and then mentally add in some almond flavoring (and texture too) and then think of the best lemon curd you’ve ever had in your life.

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