Ligurian Lemon Cake Recipe

Name: Ligurian Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons unsalted butter, melted, plus more, room temperature, for pan; 1 3/4 cups all-purpose flour, plus more for pan; 1 1/2 teaspoons double-acting baking powder; 1 cup granulated sugar; 2 lemons, zest of; 4 large eggs, room temperature; 3 tablespoons milk, room temperature; 1 tablespoon fresh lemon juice (about 1/2 lemon); 2/3 cup extra-virgin olive oil; 1/2 pint fresh raspberry; Make the icing; 1 cup confectioners' sugar; 1 1/2 tablespoons whole milk; 1 -2 tablespoon fresh lemon juice

Servings: persons

7 tablespoons unsalted butter, melted, plus more, room temperature, for pan
1 3/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons double-acting baking powder
1 cup granulated sugar
2 lemons, zest of
4 large eggs, room temperature
3 tablespoons milk, room temperature
1 tablespoon fresh lemon juice (about 1/2 lemon)
2/3 cup extra-virgin olive oil
1/2 pint fresh raspberry
Make the icing
1 cup confectioners' sugar
1 1/2 tablespoons whole milk
1 -2 tablespoon fresh lemon juice

1
Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
2
In a large bowl, sift flour and baking powder; set aside.
3
Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
4
Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
5
With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
6
Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
7
Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
8
Let cool for about 15 minutes before removing the cake ring.

1285

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 tablespoons unsalted butter, melted, plus more, room temperature, for pan, 1 3/4 cups all-purpose flour, plus more for pan, 1 1/2 teaspoons double-acting baking powder, 1 cup granulated sugar, and more.

Yes, Ligurian Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ligurian Lemon Cake

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