Lord Baltimore Cake

Lord Baltimore Cake

Made  times

"This recipe for the classic cake delivers a rich and beautiful Lord Baltimore cake certain to impress your guests."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 468 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
  2. In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
  3. In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
  5. Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.



Most helpful
Most positive
Least positive

mmmmm!!!! this cake is realllly good, at least the cake part is (no frosting/filling). i'm usually very skeptical about yellow cakes though because they tend to be a bit dense but this recipe t...

This cake was very very good.it was soft,moist,and very very tasty!i had 6 yolks instead of the 7 yolks in the recipe and it came out GREAT!!I have already copied it down in my recipe book.oh,an...

My grandmother used to make this cake for my dad and his brothers when they were growing up. On Dad's 75th birthday, I found this recipe and made it for him. The smile on his face went from ear...

Ok this only gets 4 stars b/c I didn't actually make the whole cake. I have been looking for a great yellow cake recipe and decided to try this one. This it IT. This is my definitive yellow cake...

The cake turned out perfectly. I give it 5 stars, however my 7 minute frosting was lacking. The cake was moist and had a nice flavor.

If you want a light and fluffy yellow cake this is it. It is wonderful. I made this for the first time Friday and made a small extra cake so I could try it. It is out of this world. I did not us...

Rating the cake, not the frosting. This cake was good, but not fantastic. I baked it on a Thursday, wrapped in plastic overnight then layered, filled, frosted and covered in marshmallow fondan...

I am making this cake to take to the office for my birthday, it has been a few years since I last made it. It is simply one of the best recipes for yellow cake and should be in everybody's rec...

Other stories that may interest you