Lemon Doberge Cake

This doberge is made with seven layers of white cake, six layers of lemon pudding, and a poured lemon fondant icing!

Founded in New Orleans by Charlotte McGehee and Charles Mary IV, Debbie Does Doberge is turning out stellar versions of Doberge, a traditional New Orleans birthday cake. The doberge was invented back in the 1930s by a local baker named Beulah Ledner, who based it on a lightened-up version of a Hungarian cake called dobos torta. In 2016, Debbie Does Doberge opened its first restaurant, Bakery Bar, in the heart of New Orleans, where they’re whipping up a wide variety of Doberge cakes and shipping them nationwide!

MORE DETAILS

This package serves 16 people and includes an 8″ Lemon Doberge Cake

• Each cake measures 8″ × 4″

INSTRUCTIONS / STORAGE

• Debbie Does Doberge ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Cakes ship frozen with dry ice.
• Dry ice may dissipate in transit, the cake may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store cake in the refrigerator or freezer.
• Cakes may be kept refrigerated for up to 5 days.
• Cakes may be kept frozen, well wrapped, for up to 3 months.
• Allow cakes to thaw for at least 6 hours in the refrigerator before serving.
• Cakes can be kept unrefrigerated for up to 3 hours.

To Serve

• Slice your cake with a knife that’s been dipped in hot water.
• Wipe the blade with a kitchen towel between slices for pretty slices!
• Enjoy!

Ingredients

• Lemon – Sugar, Flour, Eggs, Baking Soda, Vegetable Oil, Almond Flavoring, Corn Starch, Lemon, Evaporated Milk, Powdered Sugar