If you like your dessert more custard than cake, try this Lemon and Almond Streamliner cake from Vintage Cakes. Named for the pan it was originally baked in, it's velvety soft and lemony-rich. Plus, a separate recipe for lemon custard means you can make extra anytime.
Tips: This cake requires two main elements: custard, and cake. Making everything all at once, including baking and cooling, takes a fair few hours. Make the custard ahead of time, and you'll face less stress in the kitchen.
Tweaks: Two tools that make creating this cake easier: an offset spatula and parchment paper. Use the former to spread the lemon curd on the cake, and the latter to line the cake pan before baking.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Vintage Cakes to give away.