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Growing up, my mom used to make this lemon cake with fresh Amalfi lemons. It was one of our favorites cake and we all love it.
Ingredients
Ingredients for Cake:
- 1 cup sugar (200 g)
- 6 ounces softened butter (1 1/2 sticks) (170 g) plus 1 tablespoons for greasing cake mold
- 4 large eggs
- 2 large lemons (zest for cake, juice for syrup)
- 2 1/4 cup flour (300 g)
- 1/4 tsp salt if butter is unsalted
- 1/2 cup milk (100 ml)
- 3 tsp baking powder
Ingredients for Lemon syrup:
- 1/2 cup water
- 1/2 cup sugar (100 g)
- Juice of 2 lemons about 1/2 cup
Instructions
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In a large mixing bowl cream butter and sugar using paddle attachment until light and fluffy. Add the lemon zest.
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Add the eggs one at a time making sure it gets well absorbed before adding the next one.
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Slowly pour in the milk.
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Mix flour, baking powder and salt. Sift it in the liquid ingredients and gently mix until well incorporated.
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Grease a 9 inch (23 cm) Bundt cake pan making sure you get all the grooves. Pour batter and bake at 350°F/190°C for about 50 minutes.
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****** As the cake bakes make the syrup. *****
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In a small pan add lemon juice, water and sugar. Bring to a boil, reduce heat and cook for about 15 minutes. Liquid should reduce to 1/2 total.
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Cool cake for about 10 minutes, pierce holes using a skewer and gently pour syrup making sure it gets absorbed before adding more.
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Flip cake onto a serving platter. I always say a prayer that it doesn’t stick to Bundt mold. Lol
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Add remaining of syrup.
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Perfect drizzled with limoncello before serving. Enjoy.
