Italian Lemon Coffee Cake

Ingredients

• 0.25 cups sliced almonds
• 0.75 cups white sugar
• 2 large eggs
• 0.5 cups vegetable oil
• 0.25 cups freshly squeezed lemon juice
• 1 lemon , zested
• 1.5 cups all-purpose flour
• 1 packet Lievito Pane Degli Angeli , such as Paneangeli cake yeast

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 ½x3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside.

2. 2

   Beat sugar and eggs in a large bowl with an electric mixer. Beat in oil, ¼ cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add Lievito; beat until combined. Pour batter into the prepared pan.

3. 3

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter.

4. 4

   Combine confectioners' sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake.