Lemon and Limoncello Cake by @aliterdulcia

1h5

10 servings

🥚

4 large eggs

Eggs

🍬

150 g

Sugar

🌾

100 g

Flour

🌰

120 g

Ground almonds

🧈

95 g

Butter

🍋

2

Lemon zest

🍋

2

Lemon juice

🍷

30 ml

Limoncello

🫙

4 g

Baking powder

🧂

0.3 g

Salt

🍬

Icing sugar

  1. Preheat

    Preheat the oven to 170°C / 340°F. Line only the base of a 20 cm round cake pan with parchment paper; do not grease the sides.

  2. Melt
    • unsalted butter

    Melt the 95 g unsalted butter and let it cool slightly until warm, not hot.

  3. Zest
    • lemons

    Finely zest both lemons. Juice the lemons and reserve the juice.

  4. Combine
    • all-purpose flour
    • raw ground almonds
    • Salt

    Combine the 100 g all-purpose flour, 120 g raw ground almonds, 1 teaspoon baking powder, and pinch of salt.

  5. Whisk
    • large eggs
    • granulated sugar

    Whisk the 4 large eggs and 150 g granulated sugar over gentle heat until thick, pale, and tripled in volume. The mixture should resemble sabayon and feel warm.

  6. Fold
    • lemons
    • all-purpose flour
    • raw ground almonds

    Fold the lemon zest into the whipped egg mixture gently. Fold in the dry ingredient mixture without deflating the batter.

  7. Fold
    • unsalted butter
    • limoncello
    • lemons

    Fold in the melted butter, 30 ml limoncello, and reserved lemon juice gently. Stop mixing as soon as the batter is evenly combined.

  8. Pour

    Pour the batter into the prepared cake pan. Smooth the surface gently with a spatula.

  9. Bake

    Bake at 170°C / 340°F for about 40 minutes. The cake is ready when a skewer inserted in the center comes out clean or with a few moist crumbs.

  10. Cool
    • icing sugar

    Cool the cake in its pan, then unmold it onto a wire rack. Dust the cooled cake with 10 g icing sugar before serving.

Lemon and Limoncello Cake by @aliterdulcia

1h5

10 servings

🥚

4 large eggs

Eggs

🍬

150 g

Sugar

🌾

100 g

Flour

🌰

120 g

Ground almonds

🧈

95 g

Butter

🍋

2

Lemon zest

🍋

2

Lemon juice

🍷

30 ml

Limoncello

🫙

4 g

Baking powder

🧂

0.3 g

Salt

🍬

Icing sugar

Preparation Steps

  1. Step 1/10

    Preheat the oven to 170°C / 340°F. Line only the base of a 20 cm round cake pan with parchment paper; do not grease the sides.

    🍰20 cm round cake pan
    📜parchment paper

  2. Step 2/10

    Melt the 95 g unsalted butter and let it cool slightly until warm, not hot.

    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/10

    Finely zest both lemons. Juice the lemons and reserve the juice.

    🍋lemons
    🧀fine grater
    🍋citrus juicer
    🥣mixing bowl

  4. Step 4/10

    Combine the 100 g all-purpose flour, 120 g raw ground almonds, 1 teaspoon baking powder, and pinch of salt.

    🌾all-purpose flour
    🌰raw ground almonds
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🧺sieve

  5. Step 5/10

    Whisk the 4 large eggs and 150 g granulated sugar over gentle heat until thick, pale, and tripled in volume. The mixture should resemble sabayon and feel warm.

    🥚large eggs
    🍬granulated sugar
    🥣mixing bowl

  6. Step 6/10

    Fold the lemon zest into the whipped egg mixture gently. Fold in the dry ingredient mixture without deflating the batter.

    🍋lemons
    🌾all-purpose flour
    🌰raw ground almonds
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Fold in the melted butter, 30 ml limoncello, and reserved lemon juice gently. Stop mixing as soon as the batter is evenly combined.

    🧈unsalted butter
    🍷limoncello
    🍋lemons
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Pour the batter into the prepared cake pan. Smooth the surface gently with a spatula.

    🍰20 cm round cake pan
    🥄rubber spatula

  9. Step 9/10

    Bake at 170°C / 340°F for about 40 minutes. The cake is ready when a skewer inserted in the center comes out clean or with a few moist crumbs.

    🍰20 cm round cake pan

  10. Step 10/10

    Cool the cake in its pan, then unmold it onto a wire rack. Dust the cooled cake with 10 g icing sugar before serving.

    🍬icing sugar
    🍰20 cm round cake pan
    ✨wire rack
    🧺sieve

Composition

Ingredients

Types

Alcohol, Liqueurs, Baking, Seasonings

Ingredients

Eggs, Sugar, Flour, Ground almonds, Butter, Lemon zest, Lemon juice, Limoncello, Baking powder, Salt, Icing sugar

Notes

Eggs (large (L)), Ground almonds (raw), Butter (melted), Lemon zest (zest of 2 lemons), Baking powder (1 teaspoon), Icing sugar (for dusting)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

405 kcal

Macro nutrients

Protein: 9g, Total fat: 25g, Saturated fat: 8g, Carbohydrates: 42g, Sugars: 28g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 1.6mg, Potassium: 116mg, Sodium: 105mg

Vitamins

Vitamin C: 8mg, Vitamin A: 125µg, Vitamin E: 3.2mg, Folate: 38µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

20 cm round cake pan, mixing bowl, fine grater, citrus juicer, rubber spatula, sieve, parchment paper, wire rack

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Dessert

Occasions

Mother's Day, Afternoon tea, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, Italian, Mediterranean

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Light, Airy, Tender, Soft

Flavors

Lemony, Citrusy, Sweet, Buttery, Almond, Liqueur

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight cake container,Store away from sunlight and heat), fridge : 5 days (Keep in an airtight container,Bring to room temperature before serving), freezer : 90 days (Wrap individual slices tightly,Place wrapped slices in a freezer-safe container,Thaw at room temperature)