You would agree with me – there’s always room in your stomach for a piece of cake, right? Sure – a chocolate cake is a classic, but why not try something new for a change? Super aromatic and irresistibly delicious – take a culinary trip to Italy with us and try these recipes for Torta di Limone!
Pasta, pizza, tiramisu, etc. – Italian cuisine is always a feast for the senses. An aromatic and juicy Italian-style lemon cake is less well-known in this country, but it tastes divine and melts in your mouth.
Torta di Limone: recipe for classic Italian lemon cake
As a hobby baker, I am always looking for new andexciting recipesto pamper my family. Torta di Limone is a classic cake from Italy and tastes of summer and sun.
Ingredients
- 200 grams of flour, type 00
- 100 grams of potato starch
- 5 Owner
- 220 grams of sugar
- 30 ml olive oil
- 30 ml milk
- The juice and grated zest of 2 lemons
- 1 pack of baking powder
- A pinch of salt
- Powdered sugar for sprinkling
preparation
- Place sugar and eggs in a saucepan and stir with a whisk over medium heat until the mixture reaches a temperature of around 45 degrees.
- Then add the mixture to the mixer and beat for 10 to 15 minutes until you reach a foamy and glossy consistency.
- Mix the flour, potato starch, baking powder and salt in a bowl and gradually add to the egg mixture.
- Using a silicone spatula, mix gently from bottom to top.
- Add olive oil, stir well and add milk.
- Preheat the oven to 150 degrees and line a round springform pan with a diameter of 24 cm with baking paper.
- Add lemon juice and zest to the mixture and stir until smooth.
- Pour the batter into the bowl and bake for 1 hour and 10 minutes.
- Sprinkle the still hot lemon cake with powdered sugar and let it cool completely.
- And voilà – your aromatic Torta di Limone is ready!
Vegan lemon cake
If you wish, you can also prepare the Torta di Limone without animal products. This vegan lemon cake tastes just as good as the original recipe and isthe perfect companionfor afternoon coffee.
Ingredients
- 300 grams of flour
- 50 grams chopped almonds
- 150 grams of brown sugar
- 1 pack of dry yeast
- 300 ml water
- The juice and zest of 2 lemons
- 100 ml vegetable oil
preparation
- Preheat the oven to 180 degrees and lightly butter a Bundt cake tin.
- Mix flour, sugar and yeast in a bowl.
- Mix water, vegetable oil, lemon juice and zest in a separate bowl until smooth.
- Add the dry ingredients to the wet ingredients and mix everything together to form a smooth dough.
- Pour the dough into the baking pan and bake for about 40 minutes.
- Allow the vegan lemon cake to cool completely and carefully remove it from the tin.
- Sprinkle with powdered sugar and enjoy!
