I think I said somewhere on this board that I love RLV’s Luxury Butter Cake the most…  this has been usurped by her Golden Almond Cake.

I also discovered that this is a recipe that tolerates changing pan sizes, and I’ve read at least one blogger talk about changing from sour cream to cream and loving the result (try at your own risk).  I love a tolerant recipe!

Here’s a photo of the cake, layered with lemon curd and frosted with a meringue-based icing, which I torched.  More details here.

This is so incredibly GORGEOUS!!

I’m totally impressed.

(was it as good as it looks?)

Anna - 12 December 2007 06:45 PM

This is so incredibly GORGEOUS!!

I’m totally impressed.

(was it as good as it looks?)

Yes, Anna.

This was good served cold from the fridge, but *excellent* after we let it sit at room temp for a couple hours.

Julius, congratulations on a beautiful cake! I’m impressed with how lovely a simple technique like those dramatic swirls can be!

(I’m a big fan of simple decoration myself, so I’m always looking for more ideas.)

Congratulations on your anniversary, and best wishes for many more!

Barbara A. - 12 December 2007 10:52 PM

Julius, congratulations on a beautiful cake! I’m impressed with how lovely a simple technique like those dramatic swirls can be!

(I’m a big fan of simple decoration myself, so I’m always looking for more ideas.)

Congratulations on your anniversary, and best wishes for many more!

Thanks so much, Barbara.

Julius, that’s beautiful

I love this cake as well and have also found it easily adaptable to different pan sizes.  A wonderful recipe.

This cake is right at the top of my list of favorites - it is so moist and delicious!

Maybe after the holidays I’ll fish out this recipe and try to adjust it for high altitude. I love almond cake, and pairing it with lemon curd and seven minute frosting sounds so good. It would be perfect for my annual Spring Tea Party.

My favorite seven minute frosting recipe comes from CI, I think from the June 2007 (or maybe May or July, can’t remember!).
That recipe isn’t so sickly sweet as most seven minute frostings, and it stays “fresh” (meaning it doesn’t crust up) for about 3 days.
CI’s seven minute frosting recipe goes with their revamped recipe for lemon layer cake (I made the lemon curd and the frosting, but skipped their cake recipe in favor of one that I know works for me at my altitude). I have to say, that cake was one of the best birthday cakes I ever made for myself!

is it RLV or RLB?

hectorwong - 15 December 2007 01:54 PM

is it RLV or RLB?

Oops, it is RLB’s