Vintage Cakes: Lemon & Almond Streamliner Cake

TRAVELING IS LIKE FLIRTING WITH LIFE.  IT’S LIKE SAYING, I WOULD STAY AND LOVE YOU, BUT I HAVE TO GO; THIS IS MY STATION.”  Lisa St. Aubin de Teran

Lemon & Almond Streamliner Cake | From My Sweet Heart

Travel back to the 1930′s on the Zephyr, the Flying Yankee, or the Comet.  It was the golden age of train travel, when comfort and convenience replaced sensibility.  And you could travel from here to there in luxury and style. These streamlined, sleek, art deco styled trains offered sleeping compartments, observation cars, and sit down dining and buffet lounges.  If I close my eyes, I can put myself there.  Having finished my dinner,  I pat my short, crimped hair with my fingers and reapply my bright red lipstick.  My waiter interrupts to ask what I’ll have for dessert.  Dessert?  Why I think I’ll try a slice of that lovely almond lemon cake!

Julie Richardson, author of Vintage Cakes, discovered a recipe for a Lemon Stream Liner Cake in a 1967 issue of Baking Industry.  Though there was no explanation of the origin of the cake,  she believed that one possibility is that it was named after the streamlined trains of the early 20th century.  And my own imagination took me back in time as I made this really moist, almond buttermilk cake which is topped with a light, lemony custard.

 

I was so happy that The Cake Slice Bakers chose this Lemon & Almond Streamliner Cake this month!  (I voted for this cake!)  And it was really delicious.  I would not have thought to pair lemon and almond, truthfully.  But it worked!  I loved the custard and will definitely use it in other recipes.  This is a single layer, buttermilk cake.  And in addition to topping the cake with this bright, lemon custard, Ms. Richardson instructs us to put a light coating of the custard around the edges of the cake for a pretty sheen.

 

Lemon & Almond Streamliner Cake | From My Sweet Heart

 

Thank you to Paloma of The Coffee Shop for leading and inspiring such a wonderful group of bakers.  If you are nostalgic and sentimental, and like me, love all things vintage; then you will love Vintage Cakes.  It’s a beautiful book full of classic and unique cakes.  And I think you really need to have this on your shelf!

 

For copyright reasons and to support the sale of this very special cake book, I don’t usually post the recipes we bake.  But this Lemon and Almond Streamliner Cake is different.  This recipe has already been made public online with the permission of the publisher here.

So here is how to keep the train rolling . . . . .

 

Lemon & Almond Streamliner Cake | From My Sweet Heart

Yields:  8-10 servings

Level of Difficulty:  easy

I suggest making the custard a day ahead, so that it really has time to set.  But the author suggests that you let the custard chill in your refrigerator for at least 2 hours.

 

CUSTARD:

  • Grated zest of 2 lemons
  • 3/4 cup of whole milk
  • 1/2 cup of sugar
  • 4 egg yolks (save the whites for macarons or angel food cake!)
  • 1/2 teaspoon of fine sea salt
  • 2 Tablespoons of cornstarch
  • 1/2 cup of lemon juice (about 3 lemons)
  • 4 Tablespoons of butter, cut into small cubes

The first thing you will want to do is combine the milk, 1/4 cup of sugar and the lemon zest in a medium saucepan.  Heat this over medium – low heat, stirring, until the mixture becomes hot and the sugar is dissolved.  Take this off of the heat and set it aside.  Then, in a separate bowl, whisk the egg yolks and the remaining 1/4 cup of sugar and the salt.  When these are well combined, you will next whisk in the cornstarch and then the lemon juice. 

To temper the egg mixture and to assure you don’t have a bowl of scrambled eggs, slowly add 1/3 of the milk mixture to the eggs, whisking constantly.  And finally, pour all of the egg mixture back into the saucepan with the milk and return the pan to the heat.  Again, keep it on medium – low and continue to whisk until the mixture begins to thicken and bubble.  This should take 2-5 minutes.  Resist the urge to crank up the heat because you don’t want the custard to scorch on the bottom of the pan.  (Yes…I’ve been burnt by my impatience before!)  You will next pass the custard through a fine sieve into a bowl to strain out any bits of egg or cornstarch.  Place a piece of plastic wrap over the bowl and be sure to press the plastic on top of the surface of the custard to prevent a skin from forming.  Refrigerate the custard for 2 hours, but preferably overnight.

Now for the yummy almond cake!

 

Lemon & Almond Streamliner Cake | From My Sweet Heart

 

ALMOND CAKE:

  • 1 1/4 cups of sifted cake flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 7 ounces of almond paste ( the original recipe called for 6 ounces, but the paste weighed 7 and so after a little nibble, I just added it all!)
  • 10 Tablespoons of unsalted butter at room temperature
  • 2/3 cup of sugar
  • 3 Tablespoons of canola oil
  • 2 teaspoons of pure vanilla extract
  • 3 eggs at room temperature
  • 2/3 cup of buttermilk at room temperature

Preheat your oven to 350°F.  Grease a 9 x 2 inch round cake pan and line the bottom with parchment paper.  I then, greased the top of the parchment paper, too.

I always begin by preparing my dry and wet ingredients, individually.

Sift the flour, baking powder and salt together in a bowl.  Then whisk the ingredients together to make sure they are well incorporated. 

Slip the paddle attachment onto your stand mixer and combine the almond paste, butter, sugar, canola oil and vanilla on low speed to start until it is blended.  Gradually increase the speed to high and cream the mixture until it is very light and fluffy.  Expect this to take you about 7 minutes.  You will also have to stop the mixer frequently to scrape down the beater and the bowl.  Add the eggs, one at a time, making sure the first one is incorporated before adding the next. 

Then, with the mixer on low,  alternate adding the flour mix in 3 additions, with the buttermilk in 2 additions, beginning and ending with the flour.  After each addition, mix until barely blended, and stop to scrape down the bowl.  Stop the mixer before adding the last flour addition and add it and blend it by hand.  You just don’t want to over beat the batter. 

Pour the batter into your prepared pan, smoothing the top with an offset spatula.  Tap the pan on the counter to make sure there are no air bubbles and well….it just feels good to make some noise and relieve some stress!  Place the pan in the center of the oven and bake until the top is deeply golden brown, about 45 minutes.  A toothpick in the center should come out just barely clean. 

Cool the pan on a rack for about 30 minutes.  Remove the cake from the pan and cool on a rack.  Leave the parchment paper on until you are read to spoon the custard on.  When you are ready to assemble, remove the paper and set the cake on your plate.  Using a metal spatula, spread a thin layer of custard on the edges of the cake.  (You may have to whisk the custard a bit if it seems too thick.)  Put the rest of the custard on the top of the cake, spreading it barely to the edges.  Allow the cake to set, refrigerated, for about 30 minutes to set.  But bring it to room temperature again before serving.  (Though I’ve eaten it cold right from the fridge and it’s still good!)

 

Lemon & Almond Streamliner Cake | From My Sweet Heart

This almond cake is sweet and moist.  And the lemon custard is tart and luscious.  And I will definitely use both recipes separately in other recipes.  They are both just good, solid recipes.  Combined, the flavors are very unique.  But I think you can do so much with the almond cake itself.

 

Lemon & Almond Streamliner Cake | From My Sweet Heart

I’m thinking of whipped cream and berries.  Or a layer of nutella topped with strawberries.  How would you top this simple almond cake?

Please check out The Cake Slice Bakers to see how my nostalgia loving friends enjoyed this cake.

For more from Vintage Cakes, check out my Banana Cake with Coffee Walnut Buttercream, Butterscotch Cream Roll Up Cake, The Pink Cake, Black and White Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Boston Cream Pie-lets, Shoo Fly Cake, Red Velvet Cake or Honeybee Cake.

 

And don’t forget to pick up a copy of . . . . .

 

Vintage Cakes | From My Sweet Heart

 

 

 

 

Comments

  1. This is a lovely cake Anne! So simple but with strong flavours. It’s nice to get two solid recipes from one! I would’ve loved to have been on those stream lined trains…

    Nazneen

    • Anne Boeckl says:

      Thanks Nazneen! Wouldn’t it have been fun to ride on one of those streamliners! I’ve just come from your site and your chicken and vegetable pullao looks amazing. Hard to believe that was a last minute meal! : )

  2. Hi A!
    You are absolutely right! Both the custard and the cake are winners!

  3. WOW! Oh! Anne! I think you know I am your fan! I love your pictures! I love how your cake looks… the crumb, the custard… everything looks great! I am glad you liked it all! I am so happy we’ve had such great results from this book!

    • Anne Boeckl says:

      And I am your fan, too! Your cake was absolutely picture perfect! And thanks again, Paloma, for all you do on behalf of our group! : )

  4. Your cake looks lovely!

    • Anne Boeckl says:

      Thanks Heather! I know life has been busy for you and hope you will be back baking with us again soon! : )

  5. Your cake is so beautiful! It turned out exactly like the picture in the book. And I must agree, this is a very delicious cake (I voted for it too :))

    • Anne Boeckl says:

      Thanks Becca! Wasn’t this cake so good?! Your cake turned out wonderfully, too….love your photos of the custard dripping down the sides! : )

  6. What a beautiful cake, Anne! Gorgeous pictures!

    • Anne Boeckl says:

      Thanks Anna. Just came from your blog….what a great new recipe feature you’ve installed! You are just so talented….and organized! : )

  7. Such a beautiful cake-love the history and all your lovely photos! You’ve inspired me to do some cake baking ;-)

    • Anne Boeckl says:

      Thanks Patty…and you always inspire me to do some baking! Love those beautiful strawberry rhubarb muffins! : )

  8. What a gorgeous cake! The custard topping on it sounds delicious!

    • Anne Boeckl says:

      Thanks Mel! And your Jammie Dodgers look fabulous. And I could justify eating them for breakfast with my coffee! : )

  9. This sounds delicious, and what a neat name! Gorgeous cake!

  10. What a lovely cake, I love anything with lemon and almond!

  11. I would eat every crumb of this cake and LOVE every second!! That picture(3rd) of the sliced cake with the icing just cascading down.. oh yes… drool! Take a bow Anne…Hope you are having a marvelous weekend my friend!!

    • Anne Boeckl says:

      Ha! Thanks Ramona. And I would eat every morsel of your peppered pork and potato dish…..love the combo of cardamom and fennel! : )

  12. So beautiful, and I adore your description of the train ride… :)

    Wasn’t this a wonderful cake?

    • Anne Boeckl says:

      Thanks Joy…and your cake as well. And I really loved your photography….now that took me back in time! : )

  13. This is one seductive group of pictures! You have a winner here dear friend and I must have this cookbook.

    • Anne Boeckl says:

      Thanks Sandra…and it’s a great cookbook. And another winner is your beautiful home made caramel cake! That looks awesome! : )

  14. What a fantastic looking cake! My mouth is watering just looking at it!

    • Anne Boeckl says:

      Thanks Cathleen! And my mouth is watering for your pretty little chocolate pumpkin tarts! I’m with you…I’ll be baking with pumpkin well into July! ;- }

  15. Grace (Life can be simple) says:

    Honestly, how would one ever resist eating this cake after taking a look at your pictures? I’m so glad you let us in on your dream of the streamliner train ;) Your cake definitely look fabulous!!

  16. Your cake looks and sounds so delicious! I love that it’s topped with a lemony custard – yum!

    • Anne Boeckl says:

      Thanks Rosie and I am a new fan of your lovely blog! Your strawberries and cream tres leches cake is amazing! Love those layers! : )

  17. Anne, this cake looks so beautiful and delicious. So moist! I love anything vintage so this is just perfect :)

    • Anne Boeckl says:

      Thanks Eileen….I know you are a retro girl like me! And I am dying to try your flourless peanut butter cookies….you would never know…they look incredible! : )

  18. Your story for this cake tells me that you were born out of your era. :) The way you talk about the train ride I would swear that it was based on experience and not a wishful dream to come true. So what did happen to train rides like this? Now a days, riding a train is like a cattle call. Oh for the good old days. :) Now this is a cake that I could definitely sink my teeth into! My heart stopped for a moment when I read that you don’t normally publish the recipes for these vintage cakes, but then it started up again with the “but….”. Whew! I have a feeling that this cake is going to be baked up this week. Thanks for such a fun and beautiful post! Happy Sunday!

    • Anne Boeckl says:

      MJ…you are right….I was born in the wrong era! But that’s okay…I’m old enough as it is! You would love this cake. And I am loving your mixed berry jam…..that stuff looks luscious! : )

  19. Train travel used to be wonderful! Plane travel too. Now? They both really, really stink (although there are still some trains that are relatively human). Great cake! I love those old streamlined trains like the 20th Century Limited (there’s a cocktail named after that train, too). Good post – thanks.

    • Anne Boeckl says:

      Thanks John….and you know….traveling used to be fun. Not any more. At least not for me! Though I’d still love to take a train trip somewhere scenic and beautiful. Maybe I’d be sipping one of your fabulous mint juleps! : )

  20. I’m glad this cake turned out good for you:)

  21. Wow, topped with custard, that sounds delicious Anne! I thought it was your typical powdered sugar glaze, but no, it´s the creamiest custard. Amazing recipe, love it and thanks for sharing!

    • Anne Boeckl says:

      Thanks Paula! And I am absolutely in awe of your stunning cinnamon challah bread! I’d love to participate in Twelve Loaves….but I don’t know if I can keep up with everyone! : )

  22. Absolutely stunning cake! I cannot resist to lick the plate and fork after I’m done eating this cake… :D Thank you SO much for including my Almond Cookie recipe. You are so kind and sweet. xoxo

    • Anne Boeckl says:

      Thanks Nami! This cake or your cookies would be a perfect dessert after eating one of your cute octopus sausage bento boxes! How fun! : )

  23. Your photos are always so lovely and these are no except. Wonderful job on your cake.
    :)
    Holly

    • Anne Boeckl says:

      Thanks Holly! And I love how you switched up the custard! Raspberry would be just as luscious to me! : )

  24. Wow, Anne! This cake looks absolutely sensational – perfect for a spring or summer party. I love it!

    • Anne Boeckl says:

      Thanks Georgia! And I LOVE your 3 ingredient cheater chocolate croissants! Awesome! : )

  25. I let the almond paste scare me away from this one, but yours looks amazing! And nutella and strawberries sounds like a definite winner!

    • Anne Boeckl says:

      Thanks Stacie! I give credit to those who made their own almond paste! But it was a good cake. And your daughter….she’s a beauty! : )

  26. This looks deliciously decadent, Anne! I own this cookbook, too, and absolutely love it! Now I know how beautiful this cake turns out!!!

    • Anne Boeckl says:

      Oh thanks Carol! I love this book and I’m not surprised that you have it! You are such an amazing baker….and those key lime tarts….just beautiful! : )

  27. Your cake is beautiful and the photos are stunning. You could have used these in the actual book because they are so beautiful. I actually did make the custard the day before but mainly out of necessity because of a time crunch, but I agree it did set up perfectly.

    • Anne Boeckl says:

      Thanks Felice! And your cake turned out beautifully, too! That photo of the top of your cake with the lemon slices is just stunning! : )

  28. What a simple decadent cake! The lemon flavor sounds like it adds the perfect sweetness to the almond cake. I would like this with a cup of tea! :)

  29. Anne, The cake looks scrumptious. The story in this post is so imaginative. Not only are you a great baker but a fantastic writer. Thanks for sharing. Joan

    • Anne Boeckl says:

      Thanks Joan! And when I get brave enough to tackle royal icing…I’m coming to you! Loved your recent preppy turtles! : )

  30. Oh yum!!!

  31. A beautiful and delicious almond cake. I would just enjoy it without any icing, but if I have to choose a frosting, then a light whipped cream or nutella might be our choice.
    Have a great weekend, Anne.

  32. Anne:
    Sometimes I think that I was also born out of an era… This cake looks absolutely terrific!!! I love how decadent its custard seems to be…Actually, looking at the pictures makes me salivate.

    • Anne Boeckl says:

      Thanks Denise….and sometimes I DO believe I was born in the wrong era. I love custards, too. But right now, I’m wishing for a taste of your chocolate strawberry slump! Gorgeous! : )

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