Lord Baltimore Cake is a rich, elegant companion to the more widely known Lady Baltimore Cake. Traditionally made using leftover egg yolks from angel food cake, this dessert combines tender yellow cake layers with citrus and vanilla notes. Its indulgent texture and refined flavor profile make it a Southern classic, often served with lemon or orange frosting and sometimes coconut or fruit fillings. It gained popularity in the early 20th century as a practical yet luxurious dessert, turning egg yolks into a golden, celebratory treat.
Ingredients
For one 3-layer cake (12 oz layers)
- 2⅓ lbs. cake mix
- ¾ lb. cake flour
- ¾ oz. baking powder
- 1½ lbs. butter ( or shortening)
- 2 lbs. granulated sugar
- ¾ cup egg yolks (unbeaten)
- 3 tbsp lemon extract
- 2 cups milk
Instructions
Step 1: Prepare Dry Ingredients
- Sift cake flour and baking powder together three times.
Step 2: Cream Butter and Sugar
- Cream butter (or shortening). Gradually add sugar, beating thoroughly until light and fluffy.
Step 3: Add Egg Yolks
- Add egg yolks a few at a time, beating well after each addition until mixture is smooth and light.
Step 4: Add Flavoring
- Add lemon extract to milk.
Step 5: Combine Wet and Dry Mixtures
- Add sifted flour alternately with the milk mixture to the creamed butter and sugar, starting and ending with flour. Blend after each addition until batter is smooth.
Step 6: Bake
- Divide batter into greased and floured 8- or 9-inch round cake pans. Bake in a moderate oven at 350°F (175°C) for 15–20 minutes or until a toothpick comes out clean.
Step 7: Cool and Frost
- Let cakes cool in pans for 10 minutes before removing to racks to cool completely. Frost with lemon, orange, or coconut frosting, or fill with fruit preserves if desired.
Tips
- Use cake flour only for the tender crumb indicated on the card.
- Separate egg yolks carefully; unbroken yolks give better structure.
- Cream butter and sugar thoroughly for proper aeration.
- Alternate flour and milk additions exactly as written to avoid curdling.
- Lemon extract may be replaced with fresh lemon zest for brighter flavor.
- Orange or coconut filling between layers matches the original note.
- Bake layers evenly by rotating pans halfway through baking.
- Cool completely before frosting to prevent melting.
- This cake improves in flavor after resting overnight.
Nutrition
Calories: 480kcalCarbohydrates: 58gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 150mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 38gVitamin A: 850IUCalcium: 90mgIron: 1.6mg
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