Lord Baltimore Cake

Preparation info
  • Yield:

    8 to 12

    • Difficulty


Appears in
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.