John Myers
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Italian Lemon Cake
The perfect italian lemon cake recipe with a picture and simple step-by-step instructions.
Dough:
- 125 g Butter
- 100 g Sugar
- 1 Egg
- 250 g Flour
filling
- 2 Lemons, untreated
- 120 g Sugar
- 150 g Butter
- 2 Eggs
- 50 g Ground pistachios
- 50 g Almonds
- 1st dough: Beat 125 g butter with 100 g sugar until frothy.
- Add the egg, stir. Stir in the flour. Put the dough in the refrigerator.
- Melt the butter (150g) for the filling. Wash the lemons and rub the peel, then squeeze.
- 2 Beat eggs with sugar until frothy, add lemon zest and add 1/4 of the lemon juice and butter.
- Mix in the almonds, pistachios and the remaining lemon juice.
- Heat the oven to 200 degrees. Roll out the dough (baking pan 26 cm in diameter), put the filling on the dough and bake for 45 minutes. If necessary, cover the cake with aluminum foil (I always make it as soon as it is a little browned). Serve chilled – bon appetit!
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