Lord Baltimore Cake

Preparation info

  • Difficulty


  • Yield:

    8 to 12


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

No authority I have encountered has ever proposed the origins of the cake known as the Lord Baltimore. It may be that some good cook decided that if the Lady Baltimore cake was made with a goodly number of egg whites, it would be logical to prepare a related cake using similar fillings and a seven-minute frosting, but made with all egg yolks. That is pure conjecture.



  • Preheat the oven to 350 degrees.
  • Butter the bottom of two 8-inch layer cake pans. Cover the bottom of each with a round of wax paper and brush the top of the paper with melted butter.
  • Combine the milk and butter in a saucepan and bring barely but not quite to the simmer. Remove from the heat.
  • Put the yolks in the bowl of an electric mixer and start beating on high speed while gradually adding the sugar. Beat until light.
  • Sift together the cake flour, baking powder, and salt. Add the flour mixture alternately with the milk-and-butter mixture to the yolks. Mix only until the batter is smooth.
  • Pour equal portions of the batter into the prepared pans. Bake 30 to 35 minutes. Let stand briefly, then invert the cakes onto a rack. Let cool.
  • Place 1 layer on a flat surface or plate and cover with the fruit filling, smoothing it over. Cover with the second layer. Smear the top and sides with the frosting.