This Italian lemon coffee cake recipe, "torta al limone" in Italian, is almond-studded, made with fresh lemon juice and zest, and baked in a Bundt pan.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
338 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
2 eggs
1 lemon, zested
1.5 cups all-purpose flour
0.5 cup vegetable oil
0.75 cup white sugar
1.5 teaspoons lemon juice
0.25 cup sliced almonds
0.33333334326744 cup powdered sugar
0.25 cup freshly squeezed lemon juice
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
