We’ve always been captivated by the vibrant flavors of Italy’s Amalfi Coast, and our Amalfi Lemon Cake recipe brings that magic right to your kitchen. This zesty dessert showcases the region’s sun-kissed lemons, offering a perfect balance of tart and sweet that evokes Mediterranean charm.
Baking it is simpler than you might think, yet it delivers a moist, irresistible treat that’ll impress family and friends. We’re thrilled to share this easy twist on a classic, so let’s dive into the joy of homemade goodness.
Ingredients
In our Amalfi Lemon Cake recipe, we gather fresh, vibrant ingredients that capture the essence of Italy’s Amalfi Coast. These components, ordered as they are used in the preparation, ensure a moist, tangy cake bursting with citrus flavors. We’ll highlight key items in bold for emphasis.
Cake Base Ingredients
- 2 cups all-purpose flour, sifted to remove lumps for a light texture
- 1 cup granulated sugar, providing the perfect sweetness to balance the tartness
- 3 large eggs, at room temperature to help incorporate air and achieve a fluffy rise
- 1/2 cup unsalted butter, softened to room temperature for easy creaming and rich flavor
- 1/2 cup whole milk, ideally full-fat for added moisture and creaminess
Lemon Infusion Ingredients
- Zest of 2 Amalfi lemons, freshly grated to infuse intense, sun-kissed citrus aroma
- Juice of 2 Amalfi lemons, strained to add bright, tart notes without pulp
- 1 teaspoon baking powder, to help the cake rise evenly and create a tender crumb
- 1/2 teaspoon baking soda, for additional lift and to react with the lemon’s acidity
- 1/4 teaspoon salt, to enhance overall flavor and balance the sweetness
This selection of ingredients keeps our recipe straightforward yet authentic, drawing on the Mediterranean’s finest Amalfi lemons for a truly impressive dessert.
Tools and Equipment
To bring our Amalfi Lemon Cake to life, we rely on a selection of essential baking tools that ensure precision and efficiency in every step. These items help us transform the fresh ingredients—like Amalfi lemon zest and juice—into a moist, tangy masterpiece with minimal effort.
Essential Tools List
We have curated a list of must-have tools, organized by their role in the preparation process. Bolded items highlight key essentials for this recipe:
- Mixing Bowls: We use two medium-sized mixing bowls—one for dry ingredients like flour and baking powder, and another for wet components such as eggs and lemon juice—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking success, so we always recommend a set of stainless-steel measuring cups and spoons to precisely portion out ingredients like 2 cups of flour or 1 teaspoon of baking soda.
- Electric Mixer or Whisk: For achieving a smooth batter, we prefer an electric hand mixer or stand mixer to cream butter and sugar quickly, though a sturdy whisk works if we’re aiming for a more hands-on approach.
- Zester or Microplane: This specialized tool is vital for grating the zest from fresh Amalfi lemons, allowing us to capture their vibrant, citrusy oils that define the cake’s flavor profile.
- Lemon Juicer or Reamer: We suggest a manual juicer to extract juice from the lemons efficiently, ensuring we get every drop without seeds for that perfect tart balance.
- 9-inch Round Cake Pan: A non-stick or lined pan in this size is ideal for baking our cake evenly, promoting a golden crust while keeping the center moist.
- Spatula and Wooden Spoon: These help us fold in ingredients gently; we find a silicone spatula especially useful for scraping down bowl sides without damaging non-stick surfaces.
- Oven and Oven Thermometer: A reliable oven preheated to 350°F is non-negotiable, and we advise using an oven thermometer to verify temperature accuracy for consistent results.
- Cooling Rack: After baking, this tool lets us cool the cake properly, preventing sogginess and allowing flavors like lemon zest to settle.
By gathering these tools ahead of time, we streamline the process and focus on the joy of baking our Amalfi Lemon Cake.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through baking our Amalfi Lemon Cake with simple, precise steps to achieve a moist, tangy delight bursting with citrus flavors.
Prepare the Ingredients
Before we start mixing, let’s ensure all components are prepped for efficiency. Begin by zesting the Amalfi lemons—we use a microplane to gently remove the zest from 2 large lemons, yielding about 2 tablespoons of fragrant, sunny zest that infuses the cake with its signature Mediterranean essence. Next, juice the same lemons to get 1/4 cup of tart, fresh juice, straining out any seeds for a smooth finish.
In a separate bowl, measure and combine the dry ingredients: whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until evenly blended. For the wet ingredients, soften 1/2 cup of unsalted butter at room temperature and crack 2 large eggs, setting them aside. This preparation step sets the stage for a seamless batter-making process, highlighting the vibrant aroma of lemon that will elevate our cake’s flavor profile.
Make the Cake Batter
With ingredients ready, we now create the batter that forms the heart of our Amalfi Lemon Cake. In a large mixing bowl, cream 1/2 cup of softened unsalted butter with 1 cup of granulated sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture turns light, fluffy, and pale yellow, releasing a buttery sweetness that promises a tender crumb.
Add the 2 large eggs one at a time, beating well after each to incorporate air for a airy texture, then mix in the 2 tablespoons of lemon zest and 1/4 cup of lemon juice for a bold, zesty burst. Gradually add the dry mixture from the previous step, alternating with 1/2 cup of whole milk, and stir gently with a spatula until just combined—overmixing can toughen the batter, so we aim for a smooth, velvety consistency that hints at the cake’s upcoming moist, citrus-kissed interior.
Bake the Cake
Preheat your oven to 350°F to lock in the perfect bake for our Amalfi Lemon Cake. Grease and flour a 9-inch round cake pan, then pour in the batter, smoothing the top with a spatula for even rising.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F | N/A | Ensures even baking |
| Bake cake | 350°F | 30-35 minutes |
Check doneness with a toothpick; it should emerge clean, indicating a golden, springy cake with a irresistible lemon aroma filling your kitchen.
Once baked, the cake will emerge with a crisp exterior and soft, flavorful center that captures the essence of the Amalfi Coast.
Cool and Glaze
After baking, we transfer the cake to a cooling rack to preserve its texture. Let it cool in the pan for 10 minutes, then remove and cool completely on the rack for about 1 hour, allowing the citrus flavors to settle and the crumb to firm up without becoming dry.
For the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of Amalfi lemon juice in a small bowl until smooth and glossy, creating a sweet-tart topping that adds a shiny finish. Drizzle the glaze over the cooled cake, letting it cascade down the sides for an elegant look and enhanced moisture, resulting in a dessert that delights with its bright, refreshing taste and soft, glazed exterior.
Make-Ahead Instructions
As baking enthusiasts, we often appreciate the flexibility of preparing dishes in advance, and our Amalfi Lemon Cake is no exception. This allows us to capture the cake’s vibrant citrus essence while streamlining our baking schedule for effortless entertaining.
Preparing Ingredients Ahead
To maintain the fresh, tangy flavors of Amalfi lemons, we recommend zesting and juicing them up to 24 hours in advance. Simply store the zest in an airtight container in the refrigerator and the juice in a sealed jar to prevent oxidation. This step ensures that the bright, sun-kissed lemon notes remain potent, making our assembly process smoother without compromising authenticity.
Making the Batter in Advance
For busy days, we can prepare the cake batter up to 2 days ahead. After following our step-by-step instructions for creaming the butter and sugar, incorporating eggs, and mixing in the dry ingredients and milk, transfer the batter to an airtight container. Chill it in the refrigerator at 40°F (4°C) or below. When ready to bake, let the batter sit at room temperature for 30 minutes to soften, then proceed with pouring it into the greased 9-inch cake pan and baking as directed. This method preserves the batter’s moist, fluffy texture, ensuring our cake bakes up perfectly without any loss of flavor.
Baking the Cake Ahead
We love baking the entire cake in advance for maximum convenience. Once the cake has cooled completely on the wire rack, wrap it tightly in plastic wrap and aluminum foil, then store it at room temperature for up to 2 days or in the freezer for up to 3 months. If freezing, thaw it overnight in the refrigerator before glazing. This approach keeps the cake’s delightful balance of tart and sweet, allowing us to add the glaze just before serving for that fresh-from-the-oven appeal.
Glaze Preparation
The sweet-tart glaze can be made ahead to enhance our cake’s presentation effortlessly. Prepare it as outlined in our baking steps, then store it in a sealed container in the refrigerator for up to 5 days. Before use, stir it well and let it reach room temperature for easy drizzling. This ensures the glaze retains its refreshing, glossy finish, elevating our Amalfi Lemon Cake to a stunning centerpiece.
| Storage Method | Duration | Temperature Recommendations |
|---|---|---|
| Refrigerator | Up to 2 days (batter); up to 5 days (glaze) | 40°F (4°C) or below |
| Room Temperature | Up to 2 days (baked cake) | 68–72°F (20–22°C) |
| Freezer | Up to 3 months (baked cake) | 0°F (-18°C) or below |
Conclusion
We’re thrilled you’ve joined us on this baking adventure with our Amalfi Lemon Cake. It’s a simple way to infuse everyday moments with Mediterranean magic.
As we wrap up, remember that sharing this tangy treat creates lasting memories. Try it soon and let its fresh flavors brighten your table—we know it’ll become a favorite.
Frequently Asked Questions
What is Amalfi Lemon Cake?
Amalfi Lemon Cake is a delightful Italian-inspired dessert that captures the fresh, tangy flavors of the Amalfi Coast’s sun-kissed lemons. It’s a moist, citrusy cake blending tart and sweet notes, perfect for family gatherings. This simple recipe uses fresh ingredients to create an authentic Mediterranean treat that’s easy to bake at home.
What ingredients are needed for Amalfi Lemon Cake?
The key ingredients include all-purpose flour, granulated sugar, eggs, unsalted butter, whole milk, Amalfi lemon zest and juice, baking powder, baking soda, and salt. These fresh components ensure a tangy, moist cake with balanced flavors. Measure them accurately for the best results, keeping the recipe authentic and straightforward.
What tools are required to bake Amalfi Lemon Cake?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer or whisk, a zester or microplane, a lemon juicer, a 9-inch round cake pan, a spatula, and a cooling rack. Having these on hand streamlines the process, allowing for precise preparation and efficient baking.
How do I make Amalfi Lemon Cake?
Start by preheating your oven and preparing the lemons by zesting and juicing. Cream butter and sugar, add eggs, then mix in dry ingredients and milk for the batter. Bake in a greased pan until done, cool, and top with a sweet-tart glaze. The whole process is simple and yields a refreshing, flavorful cake in about an hour.
Can I prepare Amalfi Lemon Cake in advance?
Yes, you can zest and juice lemons up to 24 hours ahead and store them in the fridge. Make the batter up to 2 days in advance and chill it, or bake the cake and store it at room temperature for 2 days or freeze for up to 3 months. The glaze can be prepared and refrigerated for up to 5 days, keeping flavors fresh for occasions.
How should I store Amalfi Lemon Cake?
Store the baked cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days to maintain moisture. For longer storage, freeze it for up to 3 months—wrap tightly and thaw before serving. Always add the glaze just before enjoying to preserve its texture and flavor.
Are there any tips for the best Amalfi Lemon Cake results?
Use fresh Amalfi lemons for the brightest flavor, and ensure all ingredients are at room temperature for even mixing. Don’t overmix the batter to keep the cake moist, and check doneness with a toothpick. For extra zest, add more lemon juice to the glaze. Following these steps will help you achieve a perfect, tangy dessert every time.