Italian Lemon Coffee Cake Recipes
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories Italian Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
ITALIAN RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING
Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever.
Provided by Leslie
Categories Dessert
Time 1h
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For the cake:.
- Preheat the oven to 350 degrees F.
- Butter and flour a 9" cake pan.
- In a bowl, mix together the butter and sugar until fluffy.
- Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
- Pour into your prepared pan.
- Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
- Topping:.
- Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
- Once the cake has cooled, dust lightly with the powdered sugar.
- Serve a small slice with a spoonful of blueberry topping.
Nutrition Facts : Calories 994.7, Fat 38.1, SaturatedFat 22.8, Cholesterol 218.6, Sodium 347.6, Carbohydrate 152, Fiber 3.5, Sugar 99.2, Protein 14.5
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