The classic lemon tea cake from Malinda Russell’s 1866 book, A Domestic Cook Book, was the inspiration for this recipe. Author Toni Tipton-Martin updated it for Jubilee: Recipes from Two Centuries of African American Cooking, adding lots of lemon zest and covering it with a lemon glaze that drizzles down the side of the cake for a lovely finish. (You can also bake this cake in two medium loaf pans and leave it unglazed for easier handling.)
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