Italian Lemon Coffee Cake
Description
This Italian lemon coffee cake recipe, "torta al limone" in Italian, is almond-studded, made with fresh lemon juice and zest, and baked in a Bundt pan.
Ingredients
•
1/4 cup sliced almonds
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3/4 cup white sugar
•
2 eggs
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1/2 cup vegetable oil
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1/4 cup freshly squeezed lemon juice
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1 lemon, zested
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1 1/2 cups all-purpose flour
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1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
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1/3 cup powdered sugar
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1 1/2 teaspoons lemon juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 ½x3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside.
2
Beat sugar and eggs in a large bowl with an electric mixer. Beat in oil, ¼ cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add Lievito; beat until combined. Pour batter into the prepared pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter.
4
Combine confectioners' sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake.