My husband’s “Zia Pina” taught me how to make lemon coffee cake, or “torta al limone,” as it is known in Italy. I changed her recipe to include the garnish of glazed powdered sugar and sliced almonds. With a cup of coffee or cappuccino, this beautiful cake is the perfect accompaniment!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- ¼ cup sliced almonds
- 2 eggs
- ¾ cup white sugar
- ½ cup vegetable oil
- ¼ cup freshly squeezed lemon juice
- 1 lemon, zested
- 1 ½ cups all-purpose flour
- 1 packet Lievito Pane Degli Angeli
- ⅓ cup powdered sugar
- 1 ½ teaspoons lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6 cup, 7 1/2×3-inch Bundt pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- 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 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 cake.
- Paneangeli 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
| Calories | 338 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 18 mg |
| Sugars | 24 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This cake could have been good but it was very dry. I followed the directions to a t and purchased the Paneangeli® Lievito Pane from Amazon before I made it. If I make this again, I will add more oil.
made it exactly per recipe (including glaze). looks great. will have with coffee tomorrow morning. can’t wait!
This was wonderful. I love anything lemon, and since my husband is mostly Italian (with a bit of Irish thrown in), I had to try it. It is a keeper. My only question is: what is the pan that the picture shows the cake was baked in? I’ve never seen a pattern like it. It’s very pretty and seems perfect for this coffee cake.
Great recipe! I had a friend coming for coffee at 9:00. I started at 8:00, and I had this baked and iced when she arrived. The almonds and icing are a nice finish and I added almond extract to my drizzle. I didn’t have the pane angelica (sp?), so I substituted with one tablespoon baking powder, 2 teaspoons baking soda, and one teaspoon vanilla extract in the wet ingredients. The cake is delicately crumbly, not too sweet, and perfect with coffee!
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 🙂 )
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.
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.
I will definitely make this again! My family loved it!
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.
I love it, and my family love it.
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.