Prep 30 mins
Cook 40 mins
This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup ground almonds or 1⁄2 cup almond meal
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1⁄2 cup fresh lemon juice (2-3 lemons)
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 1⁄4 cups confectioners' sugar
- Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, almond meal, baking powder and salt.
- In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
- Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Cool pan in cake for 15 minutes.
- While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.