Thursday, June 20, 2019

SORRENTO DOUBLE LEMON CAKE

A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.

SORRENTO DOUBLE LEMON CAKE






Ingredients

  • CAKE
  • 1 1/4 cups (150 grams) all-purpose flour
  • 1/2 cup (56 grams) fine blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (1 1/4 sticks) salted butter, at room temperature
  • 1 1/4 (250 grams) cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
  • 1 cup buttermilk
  • LEMON GLAZE
  • 1 cup confectioner's sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons limoncello liqueur or lemon vodka
  • Freshly grated lemon zest, for garnish






Instructions

  1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
  2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
  3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
  4. .......



See full recipe click >>>>>  here