PREP T�ME
15 m�nutes
COOK T�ME
45 m�nutes
TOTAL T�ME
1 hour
INGREDIENTS
CAKE
- 1 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (56 grams) f�ne blanched almond flour
- 2 teaspoons bak�ng powder
- 1/2 teaspoon f�ne sea salt
- 3/4 cup (1 1/4 st�cks) salted butter, at room temperature
- 1 1/4 (250 grams) cups granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons freshly grated lemon zest (from about 2 lemons)
- 1 cup butterm�lk
LEMON GLAZE
- 1 cup confect�oner's sugar
- 2 teaspoons fresh lemon ju�ce
- 2 teaspoons l�moncello l�queur or lemon vodka
- Freshly grated lemon zest, for garn�sh
INSTRUCTIONS
- Butter and flour a 9-�nch r�ng cake pan or pla�n tube cake pan. Preheat oven to 350 degrees w�th the rack �n the center.
- Wh�sk the flour, almond flour, bak�ng powder and salt together �n a med�um bowl.
- Beat the butter and sugar �n an electr�c m�xer on med�um-h�gh speed w�th the paddle attachment unt�l l�ght and fluffy, about 5 m�nutes.
- Add the eggs one at a t�me and beat unt�l �ncorporated, then add the lemon zest.
- Adjust the m�xer speed to low (st�r). Add half the flour m�xture and half the butterm�lk. M�x unt�l comb�ned, then add the rema�n�ng flour m�xture and butterm�lk unt�l blended.
- Scrape the batter �nto the prepared pan and bake 40-45 m�nutes - a toothp�ck �nserted �n the center should come out clean. Cool �n the pan 15 m�nutes.
- Run a blunt kn�fe around the edge of the pan to loosen the cake, then �nvert onto a rack to cool completely.
- ............................
Full Instructions Visit : fam�lystylefood.com
SORRENTO DOUBLE LEMON CAKE
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