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Sicilian Lemon Cake: What Secret Ingredient Hides in This Dream Cake?

Featured in Sweet Treats from My Kitchen.

Moist lemon cake with limoncello and almonds. Ready in 60 minutes, with lemon glaze. Perfect for 12 servings. A taste of Sicily!
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Rehan Magic House Recipes
Updated on Sun, 06 Apr 2025 01:44:59 GMT
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Sicilian Lemon Cake
A touch of Mediterranean flair: This moist lemon cake with almonds and a splash of Limoncello brings Italian dolce vita to the coffee table. The perfect balance of fruity acidity and sweet notes makes it a timeless classic.

When I baked this cake for guests for the first time, the enthusiasm was so great that it has now become one of my most requested recipes.

Essential Ingredients and Their Selection

  • Lemons: Organic quality for safe zest
  • Almonds: Ground and blanched for fine texture
  • Limoncello: Original Italian for authentic taste
  • Butter: Room temperature for optimal processing
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Detailed Step-by-Step Preparation

Batter base
Beat butter until creamy and light
Gradually add sugar
Mix in eggs one at a time
Dry ingredients
Sift flour and baking powder
Fold in almonds
Don't overmix

The Perfect Lemon Note

  • Grate only the yellow peel
  • Wash lemons in hot water first
  • Process zest immediately

Over the years, I've learned that the quality of the lemons is crucial for the flavor.

Creative Variations

  • Sprinkled with pistachios
  • Filled with lemon curd
  • With lemon buttercream

Serving Suggestions

  • With fresh berries
  • With a dollop of cream
  • With candied lemon peel

This lemon cake is for me the perfect combination of Sicilian tradition and modern baking pleasure. It reminds me of vacations in Italy and the scent of lemon groves.

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Storage

  • At room temperature for up to 3 days
  • Not in the refrigerator
  • Suitable for freezing

A cake that shows that sometimes the simplest recipes are the best!

Frequently Asked Questions

→ Can I omit the limoncello?
Yes, replace it with lemon juice or milk. The special Italian touch will be lost though.
→ Why organic lemons?
Because the peel is used. Organic lemons are untreated and free from harmful substances in the peel.
→ How does the cake get especially moist?
The combination of limoncello, almonds and butter creates the moist consistency.
→ How long does the cake keep?
In an airtight container for 3-4 days. It actually becomes even moister after a day.
→ Can I use other nuts?
Yes, ground hazelnuts are an alternative. The flavor will be nuttier.

Sicilian Lemon Cake with Limoncello

A moist Sicilian lemon cake with the secret ingredient limoncello - wonderfully lemony with a delicate almond note.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: Italian

Yield: 12 Servings (1 cake (10-inch/26cm))

Dietary: Vegetarian

Ingredients

→ For the cake batter

01 2 organic lemons (zest and juice)
02 2/3 cup (160g) unsalted butter, at room temperature
03 3/4 cup (140g) granulated sugar
04 3 large eggs
05 1 2/3 cups (200g) all-purpose flour
06 1 teaspoon baking powder
07 1 1/3 cups (140g) ground blanched almonds
08 1/4 cup (60ml) limoncello liqueur
09 Pinch of salt

→ For the lemon glaze

10 1 1/2 cups (200g) powdered sugar
11 4 tablespoons fresh lemon juice

Instructions

Step 01

Preheat your oven to 350°F (180°C) with conventional heating (not fan). Line the bottom of a 10-inch (26cm) springform pan with parchment paper and lightly grease the sides. Thoroughly wash the lemons (since you'll be using the zest), then finely grate the zest and squeeze the juice, keeping them separate.

Step 02

In a large bowl, beat the butter until creamy using an electric mixer. Add the sugar, salt, and lemon zest, and continue beating until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder, then fold into the butter mixture along with the ground almonds, lemon juice, and limoncello until you have a smooth batter.

Step 03

Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the middle rack of your oven for about 35 minutes, until a wooden skewer inserted into the center comes out clean. The cake should be golden on top and slightly pulling away from the sides of the pan.

Step 04

Allow the cake to cool in the pan for about 10 minutes, then carefully remove the springform ring and transfer to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and lemon juice until smooth and glossy. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. Sprinkle with additional lemon zest for decoration, if desired.

Notes

  1. The secret ingredient is limoncello, which adds a special depth of lemon flavor to this moist cake.
  2. This cake tastes even better after sitting for a few hours, allowing the flavors to meld and develop.

Tools You'll Need

  • 10-inch (26cm) springform pan
  • Electric mixer with beater attachments
  • Fine mesh sieve for sifting
  • Microplane or zester

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains eggs
  • Contains tree nuts (almonds)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 387
  • Total Fat: 19 g
  • Total Carbohydrate: 44 g
  • Protein: 6 g