SORRENTO DOUBLE LEMON CAKE

SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.




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. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
    5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
    6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
    7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
    8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

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