Amalfi lemon cake Ciambellone with lemon glaze
There Amalfi lemon cake it is a soft and very fragrant dessert. Expression of the Amalfi coast, this cake is suitable to be consumed in any season; it’s good at breakfast, as a snack or on festive occasions. In fact, despite having simple ingredients, it is a special recipe that will remain in your heart.
Ingrediants
- 250 g of flour
- 125 g of softened butter
- 200 g of powdered sugar
- 3 whole eggs
- 1 vanilla bean
For the cake
- 1 sachet of yeast
- 1 sfusato lemon from Amalfi
- 2 tablespoons of powdered sugar
- water
- juice of 2 loose Amalfi lemons
For the sauce
the main ingredient of this recipe is lemon, which with its perfume and its intense taste makes the Amalfi lemon cake a dessert that is remembered. This preparation is indeed very elegant and at the same time easy to make. The flavor is delicate and the texture is soft.
An ideal cuddle at breakfast, as a snack, but also on occasions such as birthdays or anniversaries to celebrate. The Amalfi lemon cake is in fact much more than a simple donut.
Choose organic lemons, untreated and with a firm consistency. Grating the rind will be easier if the peel is well turgid. To make the lemons juicier before squeezing them, massage them with the palm of your hand to warm them.
The final touch of the preparation is it syrup, simple to make, made with powdered sugar, water and the juice of 2 lemons. When the cake is still warm, brush it with this very aromatic glaze that will give your cake a pleasant citrus note and a shiny and refined appearance.
Finally, a tip: prepare the Lemon cake using a 20 cm Bundt cake mold, in order to obtain a cake for 6-8 people, very good, but also beautiful to look at.
If you like lemon try your hand at at least one of our sweet or savory recipes with lemon.
OTHER DELICIOUS RECIPES: Carrot cake, pecan nuts and cream cheese, marbled donut, donut with lemon glaze
How to prepare: Amalfi lemon cake
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
60 min
- Portions
-
6
How to prepare: Amalfi lemon cake
First, take a lemon with a fairly hard skin and a turgid and firm consistency and extract the zest from it. Keep aside. At this point, whip the butter and sugar in the mixer, then add the eggs (one at a time) and mix well after each addition.
Add the vanilla bean, then the spoonfuls of flour, the grated rind of 1 lemon, the juice of this lemon and finally the packet of yeast. Work everything in the planetary mixer.
Pour the mixture into a buttered pan and cook (in a static oven) at 160 ° for about an hour.
Remove from the oven and allow to cool. Meanwhile, prepare the syrup by dissolving 2 heaping tablespoons of sugar with a little water and the juice of 2 lemons in a saucepan.
When the cake is still warm, pour the syrup over the entire surface of the cake. You can help yourself with a brush in order to evenly distribute the syrup, which will make your Amalfi lemon cake shiny.
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