Servings: 12 pieces
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Springform pan (Ø 26 cm)
- Zester or grater
Ingredients
- 170 g soft butter
- 2 lemons (zest and juice)
- 150 g sugar
- 1 pinch salt
- 3 medium eggs
- 230 g wheat flour Type 405 (or all-purpose flour)
- 100 g ground blanched almonds
- 2 teaspoons baking powder
- 50 ml Limoncello (or substitute with lemon juice)
- 1 lemon (juice only) for the glaze
- 170 g powdered sugar for the glaze
- Some butter for greasing the pan
Instructions
- Wash lemons thoroughly, then zest and juice them.
- Soften butter and preheat the oven to 180°C (160°C fan), greasing the springform pan and lining it with parchment paper.
- In a large bowl, beat the butter, sugar, lemon zest, and salt until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, ground almonds, and baking powder.
- Gradually fold dry ingredients into the wet mixture, alternating with lemon juice and Limoncello until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Mix powdered sugar with fresh lemon juice until smooth and drizzle over the cooled cake.
Notes
For an extra layer of flavor, toast the ground almonds lightly before adding them to the batter.
Store the cake in an airtight container at room temperature for up to three days or freeze individual slices.
Use organic lemons for zest for maximum flavor. Avoid refrigerating the cake to keep it moist.
If gifting, layer slices between parchment paper in a decorative tin for a personal touch.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 80mg | Potassium: 130mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!