Lafayette Cake
Ingredients
Directions
Make the cake
Bake two sheets of pound cake in shallow baking pans.
Assemble and ice
Spread jelly on one sheet of cake.
Place the second sheet on top.
Ice the top of the cake.
Mark the cake in oblongs before the icing dries.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pound cake
- Forms the layered sponge base that holds the jelly and icing.
- Jelly
- Adds sweetness and a fruity layer that moistens the cake between sheets.
- Icing
- Adds sweetness and a smooth coating that sets as it dries.
The step that matters
Mark the cake in oblongs before the icing dries. Icing sets as it dries, so cutting lines into it later can crack or drag the coating. Marking while it is still soft gives clean, even portions.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.