Torta di Limone Recipe Guide

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Torta di Limone

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Whisk or electric mixer
• 9-inch round cake pan
• Zester or grater
• Measuring cups and spoons
• Toothpick or cake tester

Ingredients

  

• Ingredients
• For the Cake:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons baking powder
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• Pinch of salt
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Optional: lemon zest for garnish

Instructions

 

• Method
• Step 1: Prepare the Cake Pan
• Preheat your oven to 350°F (175°C).
• Grease and flour a 9-inch round cake pan or line it with parchment paper.
• Step 2: Mix the Dry Ingredients
• In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• Step 3: Cream Butter and Sugar
• In another large mixing bowl, cream the softened butter and granulated sugar using a whisk or an electric mixer until the mixture is light and fluffy.
• Step 4: Add Eggs and Lemon Zest
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the lemon zest.
• Step 5: Combine Wet and Dry Ingredients
• Gradually add the dry mixture to the creamed mixture, alternating with milk. Start and finish with the flour mixture. Mix until just combined; do not overmix.
• Gently fold in the fresh lemon juice.
• Step 6: Bake the Cake
• Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Step 7: Prepare the Lemon Glaze
• In a small bowl, combine the powdered sugar with 2 tablespoons of fresh lemon juice, mixing until smooth. Add more lemon juice if you prefer a thinner glaze.
• Once the cake has cooled, drizzle the glaze over the top. Garnish with additional lemon zest if desired.
• Variations
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Dairy-Free: Use a plant-based butter and a non-dairy milk.
• Lemon Blueberry: Add 1 cup of fresh blueberries to the batter before baking for a fruity twist.
  

Keyword Torta, Torta di Limone

Torta di Limone, or Lemon Cake, is a classic Italian dessert that beautifully combines the tartness of lemons with a light and fluffy texture. This cake is perfect for any occasion, whether you’re serving it for dessert after dinner or enjoying a slice with your afternoon tea. It’s refreshing, delightful, and, from my own personal experience, always a hit with guests! Let me show you how I make this delightful dessert, step by step.

Notes on What to Expect

Expect a light, moist cake with a delightful zing from the lemon. The glaze adds a lovely sweetness that balances the tartness perfectly. This Torta di Limone is sure to impress with its vibrant flavor and beautiful presentation.

Recipe Overview

• Cuisine: Italian
• Course: Dessert
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 8
• Calories per Serving: Approximately 250 calories
• Cost of Ingredients: Approximately $10
• Equipment Needed:
  • Mixing bowls
  • Whisk or electric mixer
  • 9-inch round cake pan
  • Zester or grater
  • Measuring cups and spoons
  • Toothpick or cake tester
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Limone  now.

Ingredients

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • Pinch of salt
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Optional: lemon zest for garnish
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Limone  now.

Method

Step 1: Prepare the Cake Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In another large mixing bowl, cream the softened butter and granulated sugar using a whisk or an electric mixer until the mixture is light and fluffy.

Step 4: Add Eggs and Lemon Zest

1. Add the eggs, one at a time, mixing well after each addition.
2. Stir in the lemon zest.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry mixture to the creamed mixture, alternating with milk. Start and finish with the flour mixture. Mix until just combined; do not overmix.
2. Gently fold in the fresh lemon juice.

Step 6: Bake the Cake

1. Pour the batter into the prepared cake pan.
2. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
3. Once baked, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze

1. In a small bowl, combine the powdered sugar with 2 tablespoons of fresh lemon juice, mixing until smooth. Add more lemon juice if you prefer a thinner glaze.
2. Once the cake has cooled, drizzle the glaze over the top. Garnish with additional lemon zest if desired.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Dairy-Free: Use a plant-based butter and a non-dairy milk.
• Lemon Blueberry: Add 1 cup of fresh blueberries to the batter before baking for a fruity twist.

Tips

• For a stronger lemon flavor, use lemon extract in addition to fresh lemon juice.
• If you like a richer cake, you can add a bit of cream cheese to the glaze.

Substitutions for Dietary Needs

• Sugar-Free: Use a sugar substitute like stevia or erythritol in equal amounts.
• Egg-Free: Substitute each egg with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Limone  now.

Nutritional Information Per Serving

• Calories: 250
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 3g

I hope this guide has made making Torta di Limone seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below; I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your baking adventure!