Sicilian Lemon Cake with Limoncello (Print Version)
# 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:
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.
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.
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.
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:
01 -
The secret ingredient is limoncello, which adds a special depth of lemon flavor to this moist cake.
02 -
This cake tastes even better after sitting for a few hours, allowing the flavors to meld and develop.