Easy Moist Sicilian Lemon Cake with Limoncello
Ingredients
Batter
- 170 g soft butter
- 2 lemons
- 150 g sugar
- 1 pinch salt
- 3 large eggs
- 230 g all-purpose flour
- 100 g blanched ground almonds
- 2 tsp baking powder
- 50 ml Limoncello (or lemon juice)
Glaze
- 1 lemon
- 170 g powdered sugar
For the pan
- Butter for greasing the pan
Preparation
Place soft butter in a mixing bowl. Wash lemons with hot water, dry and finely zest. Add zest to butter. Halve lemons and squeeze juice, setting aside. Preheat oven to 180°C conventional (160°C fan). Grease the bottom of a 26 cm springform pan
Beat soft butter, zest, sugar and salt on highest speed until fluffy. Add eggs one at a time, continuing to beat on highest speed. Mix flour, almonds and baking powder and alternately stir into the batter with lemon juice and Limoncello
Pour batter into prepared pan and smooth the top. Bake in preheated oven for about 35 minutes. Let cool completely
For the glaze, halve lemon and squeeze juice. Mix powdered sugar and 3 tablespoons juice to a thick glaze. Pour glaze over the cooled cake and spread evenly. Let glaze set for at least 30 minutes
Tips
If you prefer no glaze, brush the warm cake with the juice of one lemon after baking. Let it cool, then dust with powdered sugar before serving
