Sorrento Double Lemon Cake
Serves 16
15 mins prep
45 mins cook
60 mins total
A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.
0 servings
Cake
Lemon Glaze
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Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
Add the eggs one at a time and beat until incorporated, then add the lemon zest.
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.
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.
Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
To make the lemon glaze
Stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top. If not using the limoncello, use a bit more lemon juice as needed.
