Kitchen Recipe Collection
Italian Torta al Limone (Lemon Cake)
A bright, zesty, and incredibly moist lemon cake, utilizing the zest and juice of Amalfi lemons. A sunshine-filled way to start the day.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 10
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- all-purpose flour
- sugar
- butter (softened)
- eggs
- fresh lemons (zest and juice)
- milk
- baking powder
- vanilla extract
- powdered sugar (for glaze)
Equipment
- Springform pan
- Electric mixer
Instructions
- 1
Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan.
- 2
Rub Lemon Sugar
In a bowl, combine the sugar and the zest of 2 lemons. Rub them together with your fingers to release the lemon oils into the sugar.
- 3
Cream Butter
Add the softened butter to the lemon-sugar. Beat with a mixer until very pale and fluffy.
- 4
Add Eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- 5
Add Lemon Juice
Mix in the juice of one lemon and the milk. The mixture might look slightly curdled; this is normal.
- 6
Sift Dry Ingredients
Sift the flour, baking powder, and a pinch of salt together.
- 7
Fold Batter
Gently fold the dry ingredients into the wet mixture until just combined.
- 8
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes until golden and a toothpick comes out clean.
- 9
Prepare Glaze (Optional)
While the cake bakes, mix powdered sugar with a little lemon juice to form a thin glaze.
- 10
Cool
Remove the cake from the oven and let it cool in the pan for 10 minutes.
- 11
Glaze the Warm Cake
Poke a few holes in the warm cake with a skewer and pour the lemon glaze over it so it sinks in.
- 12
Serve
Let cool completely before removing from the pan. Serve with a steaming cup of tea or coffee.
Cooking Tips
- Rubbing the lemon zest into the sugar is the secret to extracting maximum citrus flavor.
- Use organic, unwaxed lemons, as you will be using a significant amount of the skin.
Variations
- Torta Paradiso al Limone: Use the potato starch method from Torta Paradiso for an even softer texture.
Chef's Notes & Storage
- Evokes the flavors of the Amalfi coast. It's light enough for breakfast but rich enough for dessert.
Nutrition Estimate
270 calories · 4g protein · 38g carbs · 12g fat · 1g fiber per serving
