Sicilian lemon cake

Sicilian lemon cake

Sicilian lemon cake with limoncello is so juicy.  The simple recipe is in the oven in just 25 minutes.  This cake tastes like vacation!



170 g soft butter
2 lemons
150 g sugar
1 pinch of salt
3 eggs (size M)
230 g wheat flour (type 405)
100 g ground almonds (blanched)
2 tsp baking powder
50 ml limoncello (alternatively: lemon juice)


1 lemon
170 g powdered sugar


Some butter for the mold


Step 1
Put the soft butter in a mixing bowl. Wash the lemons with hot water, pat dry and finely grate the peel.  Add the zest to the butter.

Halve the lemons and squeeze out the juice, set aside. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease the bottom of a springform pan (Ø 26 cm).

2nd step
Beat the soft butter, zest, sugar and salt on the highest setting until fluffy. Add the eggs one after the other and continue beating on the highest setting. Mix the flour, almonds and baking powder and stir into the dough alternately with the lemon juice and the limoncello.

3rd step
Pour the dough into the prepared pan and smooth it out. Bake the cake in the preheated oven for approx. 35 minutes. Allow to cool completely.

4th step
For the icing, halve the lemon and squeeze it. Mix the icing sugar and 3 tablespoons of juice to form a thick icing. Pour the icing onto the cooled cake and spread it evenly.

Allow the icing to set for at least 30 minutes.  The Sicilian lemon cake with almonds makes about 12 pieces and will keep for at least 3 days if kept airtight at room temperature.

Our tip
No glaze?
Instead of glaze, you can brush the cake with the juice of a lemon after baking, let it cool and dust with powdered sugar before serving.


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