Italian Lemon Coffee Cake

Rating: 4.44 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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!

By Kim's Cooking Now

Gallery
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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 small Bundt(R) cake
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Glaze (optional):

Directions

  • 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.

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  • 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.

Cook's Note:

Paneangeli(R) Lievito Pane degli Angeli is an Italian ingredient commonly used in baking. It can be purchased online, but if you prefer, you can substitute 1 1/2 teaspoons of baking powder plus 1 teaspoon of vanilla extract.

Nutrition Facts

Per Serving:
338 calories; protein 4.6g; carbohydrates 43.3g; fat 16.7g; cholesterol 46.5mg; sodium 18.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Mary Purpura
Rating: 4 stars
04/26/2020
Loved the flavor but it was a bit dry for my taste. I used pistachios instead of almonds and olive oil instead of vegetable oil. Will definitely try it again, maybe sifting the flour and adding a bit more oil. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
reenee
Rating: 4 stars
04/22/2020
Just rated this so I could post. Went looking for Paneangeli® Lievito Pane degli Angeli since I've never heard of it. This is what I found for those of us without that on hand. A possible substitute is 1 1/2 teaspoons of baking powder plus 1 teaspoon of vanilla extract. Read More
Helpful
(2)
Mary Purpura
Rating: 4 stars
04/26/2020
Loved the flavor but it was a bit dry for my taste. I used pistachios instead of almonds and olive oil instead of vegetable oil. Will definitely try it again, maybe sifting the flour and adding a bit more oil. Read More
Helpful
(1)
JanTC
Rating: 4 stars
05/07/2020
I was able to get a 6 cup Bundt pan (advertised as usable in an Instant Pot or oven) Which was the perfect size. A friend gave me the Italian baking powder with vanilla. I would recommend sieving this baking powder as the lumps did not dissolve! I shared the cake with friends who quite liked it. I will try this cake again, but perhaps use regular baking powder and almond flavouring. Read More
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Virginia Edwards
Rating: 4 stars
04/29/2020
I will definitely make this again! My family loved it! Read More
Malee
Rating: 5 stars
04/23/2020
I love it, and my family love it. Read More
CM Shukmeister
Rating: 4 stars
06/14/2020
I agree, it was a bit dry. My lemon juice was about 3/4 fresh squeezed with a top-off of bottled juice to make the correct amount. Family enjoyed it, though! Photos are too big to show. Read More
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Casablancaise
Rating: 5 stars
01/14/2021
This cake was so good! I made few changes that I don't think altered the taste or the texture of this cake. I skipped the almond, used olive oil, baking powder and vanilla for the Italian baking powder and reduced the sugar to 1/2 cup( I do this for all my baked goods). I didn't have the right size Bundt cake pan. So the cake didn't rise much in the pan I used. Next time, using the pan I have,I will scale up the ingredients to 12 servings and bake for 40 to 45 minutes. Also, I would add 1/4 t salt (every cake need a touch of salt :) ) Read More
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