Best 2 Ligurian Lemon Cake Recipes
In the realm of delectable desserts, the Ligurian Lemon Cake stands as a testament to the culinary brilliance of Italy's northwestern region. This traditional cake, also known as Torta al Limone, is a symphony of citrusy flavors, boasting a moist and tender crumb that melts in your mouth. With its vibrant yellow hue and enticing aroma, this cake is a feast for both the eyes and the palate. This article presents a collection of carefully curated recipes that capture the essence of this classic dessert, offering variations that cater to different tastes and skill levels. From the classic recipe that stays true to the traditional Ligurian style to innovative interpretations that add a modern twist, these recipes provide a comprehensive guide to creating this delectable treat.
**Recipes Included**:
* **Classic Ligurian Lemon Cake**: This traditional recipe adheres to the original Ligurian method, using simple ingredients and techniques to achieve a perfectly balanced flavor profile.
* **Lemon Poppy Seed Cake**: A variation that incorporates poppy seeds for added texture and a subtle nutty flavor, perfectly complementing the citrusy notes of the cake.
* **Meyer Lemon Cake**: A delightful variation that showcases the unique flavor of Meyer lemons, resulting in a cake with a brighter and slightly sweeter citrus flavor.
* **Lemon Ricotta Cake**: A richer and creamier version that incorporates ricotta cheese into the batter, creating a moist and velvety crumb with a hint of tanginess.
* **Lemon Blueberry Cake**: A vibrant combination of lemon and blueberries that adds a burst of color and sweetness to the classic cake.
* **Lemon Olive Oil Cake**: A healthier twist that uses olive oil instead of butter, resulting in a moist and flavorful cake with a subtly fruity aroma.
* **Lemon Zucchini Cake**: A unique and creative variation that adds grated zucchini to the batter, resulting in a moist and tender cake with an added layer of texture.
* **Lemon磅蛋糕**: A dense and buttery pound cake variation that showcases the intense lemon flavor, perfect for those who enjoy a rich and decadent dessert.
These diverse recipes offer a range of options to suit every preference, whether you're a traditionalist who appreciates the classic flavors or a culinary adventurer seeking new and exciting variations. Embark on a delightful journey through the world of Ligurian Lemon Cake, and discover the perfect recipe to satisfy your sweet cravings.
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 lemons possible for a brighter, more intense flavor.
- Zest the lemons finely to release as much flavor as possible.
- Cream the butter and sugar together until light and fluffy for a smooth, even texture.
- Add the eggs one at a time, beating well after each addition.
- Fold in the flour and baking powder gently to avoid overmixing.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For a thicker glaze, add more powdered sugar.
- For a tangier glaze, add more lemon juice.
Conclusion:
This traditional Ligurian lemon cake is a delightful treat that is perfect for any occasion. With its moist, tender crumb, bright lemon flavor, and sweet glaze, it is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So next time you are looking for a simple yet impressive dessert, give this Ligurian lemon cake a try.
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