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.
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Shah Ji
[email protected]I'm always looking for new lemon cake recipes. Thanks for sharing!
Awais Zulfiqar
[email protected]This recipe is bookmarked! I'm making this cake for my next potluck.
Lexi Roux hawken
[email protected]Lemon cake is my favorite! I can't wait to give this recipe a try.
Meera Hale
[email protected]This cake looks amazing! I'm adding it to my list of recipes to try.
Mulindwaherman Kamiat
[email protected]I'm definitely going to try this recipe. It sounds delicious!
Mubashir Rajpoot
[email protected]This cake is gorgeous! I can't wait to try it. Thanks for sharing the recipe.
Tiffany Salas
[email protected]I love the idea of using olive oil in a cake. It gives it a moist and dense texture that's really unique.
kukhura fam
[email protected]This cake is a bit too sweet for my taste. I'll try reducing the amount of sugar next time.
Anabella Hernandez
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Keri Neering
[email protected]This recipe is a great starting point for a lemon cake. I added a few extra ingredients to make it my own, and it was a huge success.
mehdi jaffari
[email protected]I'm not a baker, but this recipe was easy enough for even me to follow. The cake turned out beautifully and tasted even better.
Ghazal Yassien
[email protected]I'm allergic to citrus fruits, so I had to substitute the lemon juice and zest with another flavor. I used orange instead, and it turned out great!
Mursalin Khan
[email protected]This cake was disappointing. The texture was dry and the lemon flavor was too overpowering.
melyssah ferguson
[email protected]5 stars! This cake is everything I was hoping for and more. Thank you for sharing this recipe.
Luis García Ripoll
[email protected]Loved the simplicity of this recipe. It's easy to follow and the end result is a delicious and refreshing cake.
Rahma Kamel
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly.
Kristy Ham
[email protected]I'm not usually a fan of lemon desserts, but this cake changed my mind. The lemon flavor was subtle and not overpowering, and the cake itself was so moist and delicious.
Eniolaoluwa Odushile
[email protected]This cake was a hit at my party! Everyone raved about the light and fluffy texture and the perfect balance of sweetness and tartness.
TYSON OP
[email protected]I've tried many lemon cake recipes, but this one is by far the best. The combination of lemon zest and juice gives it an incredibly bright and flavorful taste.
Sanu Saddiqui
[email protected]This Ligurian Lemon Cake was a delight to make! The zesty lemon flavor and moist texture were perfect for a summer dessert. My family loved it, and it was gone in no time.