Torta di limone
Some of the so-called sand cakes are so dry, they leave you thirsty. This lemon cake recipe is an exception thanks to a generous addition of marzipan. The marzipan (which can be replaced by ground almonds) works wonders for the texture, and a generous amount of lemon zest and lemon juice serves almost as a refreshment. That’s what I really like about this cake.
150 g butter
75 g marzipan
160 g (2 dl) cane sugar
150 g (2½ dl) flour
1 tsp baking powder
Seeds from ½ vanilla pod or 1 tsp vanilla sugar
Grated zest of 1 lemon
180 g (3 dl) icing sugar
Grated zest of ½ lemon
Juice from 1½ lemons
Grate the marzipan and mix well with butter and sugar.
Add one egg at a time.
Scrape the seeds from the vanilla pod, and add vanilla seeds, flour, baking powder and grated lemon zest to the cake mixture.
Grease a springform tin and fill with cake mixture.
Bake for 25 minutes at 190 C (375 F).
Let the cake cool before mixing sugar with lemon zest and juice for the icing.
More cakes with marzipan like this lemon cake recipe