"Torta al limone," as this Italian lemon coffee cake is known in Italy, is a recipe I received from my husband's "Zia Pina." I modified her recipe to add the sliced almonds and drizzled confectioners' sugar glaze on top. This lovely cake goes great with a cup of coffee or cappuccino!
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
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
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
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
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.
Nutrition Facts
Per serving
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