I can’t believe I missed a Tasty Tuesday last week. It’s the first time since I started putting up recipes that I missed one, but oh is the back to school season busy! That doesn’t mean that I haven’t been cooking, and I have another great recipe from my trip to Italy for you. When we had our cooking class, we made an awesome lemon cake. It wasn’t super heavy, but it was so delicious and refreshing. We ate a bit after dinner, then we saved the rest and ate it with fruit for breakfast the next two days. Yum!
Torta di Limoni
2 C plus 3 T flour
1 1/4 c sugar
1 c milk
1/2 c olive oil
3 t baking powder
Grated zest of two lemons
Juice of two lemons
Preheat oven to 350F. Mix together the eggs, milk, olive oil, and lemon zest. Beat until light and fluffy and the olive oil is fully combined. Add the flour, 3/4 c sugar, and baking powder. Mix but do not overbeat or the cake will be tough.
(Proof that this recipe is super simple? We had the guys make it – guys who have never baked a thing in their lives! And yes, they enjoyed it, much to their surprise.)
Pour into a in greased pan. Bake for 40 minutes or until a toothpick comes out clean.
Juice the two lemons (you may want to do this before zesting them!) and mix with ½ cup sugar plus 2 tablespoons.
After cooling five minutes, remove the cake from the pan and set on platter. Poke holes all over cake and slowly dribble lemon juice mixture so that it seeps into the cake. Enjoy!