Best 2 Ligurian Lemon Cake Recipes
The Ligurian lemon cake is a delightful dessert that originated in the Liguria region of Italy. It is a moist and flavorful cake that is characterized by its bright yellow color and intense lemon flavor. The cake is made with fresh lemons, butter, sugar, eggs, and flour. It is often served with a dusting of powdered sugar or a glaze made with lemon juice and sugar. The Ligurian lemon cake is a popular dessert in Italy and is also enjoyed in other parts of the world. It is a versatile cake that can be served as a snack, dessert, or even as a breakfast treat. If you are looking for a delicious and easy-to-make lemon cake recipe, the Ligurian lemon cake is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
LIGURIAN LEMON CAKE
Renowned pastry chef Pierre Herme likes this Ligurian Lemon Cake well enough to serve it plain; a lightly browned layer of meringue topped with fresh berries gives this dessert a dressier finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the lemon cake: Preheat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
- In a large bowl, sift flour and baking powder; set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
- Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes.
- Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to decorate with meringue.
- Make the meringue and assemble the dessert: Preheat oven to 475 degrees with rack in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside.
- In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form.
- Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners' sugar.
- Bake the cake until lightly browned, 4 to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve.
LIGURIAN LEMON CAKE
This is the perfect summer cake, bright and sunny with the lemon flavors being the star, and I am not ready to give into fall yet. I am sure you can still find raspberries at the market, I was able to find them without a problem. The raspberries make it just a little more special than your typical lemon cake.
Provided by Kelton.A
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
- In a large bowl, sift flour and baking powder; set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
- Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
- Let cool for about 15 minutes before removing the cake ring.
Tips:
- Use the best quality ingredients you can find. This will make a big difference in the flavor of the cake. - Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily. - Don't overmix the batter. Overmixing can make the cake tough. - Bake the cake in a preheated oven. This will help the cake rise evenly. - Let the cake cool completely before serving. This will help the flavors to develop.Conclusion:
Ligurian lemon cake is a delicious and refreshing dessert that is perfect for any occasion. With its bright citrus flavor and moist crumb, this cake is sure to be a hit with everyone who tries it. If you're looking for a new cake recipe to try, I highly recommend giving Ligurian lemon cake a try. You won't be disappointed!
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