Lemon Almond Cake Dolce Di Amalfi Recipe

If you’re ready to impress your taste buds and your Instagram feed, let’s dive into the delightful world of Lemon Almond Cake Dolce Di Amalfi—it’s like a sweet Mediterranean vacation for your senses without leaving your kitchen. 🏝️🍋✨

This Lemon Almond Cake Dolce Di Amalfi teeters on the line between dessert and breakfast. A large wedge is moist enough to feel like a pounded cake, and textured enough to eat with a fork and knife.

Its flavor is soothing; almond flour is a nice, nutty foil to the assertive tang of lemon. Both the batter and the glaze push that lemon flavor, citrusy but not overwhelmingly so—it stops short of being lemon curd in flavor, for that is rather more custardy in texture and flavor.

Still, this cake somehow feels dictated by the season; lemon and almond only become more refreshing in spring and summer.

Ingredients

• Almond Flour: Rich in protein and healthy fats; provides a nutty flavor.
• Granulated Sugar: Adds sweetness; essential for cake texture.
• Unsalted Butter: Provides moisture and richness; enhances flavor.
• Lemon Zest: Offers bright citrus aroma; high in essential oils.
• Eggs: Bind ingredients; provide structure and protein.
• Baking Powder: Leavening agent; helps cake rise.
• Vanilla Extract: Adds depth and sweetness to flavor profile.

Ingredient Quantities

• 1 1/2 cups (150g) almond flour
• 3/4 cup (150g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 3 large eggs
• Zest of 2 lemons
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Use a 9-inch round cake pan and grease it, lining the bottom with parchment paper.

2. In a big mixing bowl, combine the softened butter and the granulated sugar and cream them together until the mixture is light and fluffy.

3. Add the eggs one at a time, beating well after each addition to guarantee their complete incorporation.

4. Mix in the vanilla extract and lemon zest until the ingredients are well combined.

5. In a separate bowl, combine the almond flour, baking powder, and salt. Whisk together until thoroughly mixed.

6. Slowly incorporate the dry ingredients into the wet ingredients, folding softly until everything is combined and a smooth batter appears.

7. Fill the cake pan with the batter, and smooth it out with a spatula. You want an even surface so that the cake will rise as evenly as possible.

8. Place in the preheated oven and allow to bake for about 30-35 minutes. A toothpick inserted into the center of the cake should come out clean when the cake is done.

9. Permit the cake to cool in the pan for 10 minutes. Then, invert the cake onto a wire cooling rack to allow it to cool completely.

10. After it has cooled, if you so desire, give a final touch to your Lemon Almond Cake Dolce Di Amalfi with a dusting of powdered sugar, and then serve it. Enjoy!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Mixing bowls (2)
5. Measuring cups and spoons
6. Electric mixer or hand whisk
7. Spatula
8. Whisk
9. Zester or grater
10. Wire cooling rack
11. Toothpick or cake tester

FAQ

• Can I use regular flour instead of almond flour?No, the flour from almonds is crucial for this cake’s flavor and texture; to swap it out for anything else will fundamentally alter the nature of this cake. There is no other flour that’s as good a fit for this recipe.
• Do I need to use fresh lemons for the zest?Indeed, it is advisable to use freshly prepared lemon zest for the flavor to be at its best.
• Can I substitute margarine for unsalted butter?For the richest flavor, you should use unsalted butter; margarine might work in a pinch.
• Is the baking powder necessary?Indeed, the cake benefits from the addition of baking powder since it causes the cake to rise and gives it that light, airy texture we all think of when we picture a perfect slice of cake.
• How should I store the cake?Any leftovers should be put in an airtight container and left at room temperature if you plan to consume them in the next day or two; otherwise, store them in the fridge for optimal freshness. For really long-lasting leftovers, pop them in the freezer.
• Can I omit the vanilla extract?However, if it is necessary, you can omit the vanilla extract.
• Is powdered sugar dusting optional?Indeed, the dusting of powdered sugar is not required and is mainly for looks.

Lemon Almond Cake Dolce Di Amalfi Recipe Substitutions and Variations

Almond flour: If you don’t have almond flour, you can use hazelnut flour or a gluten-free all-purpose flour blend for something totally different.
Granulated sugar: Substitute with the same total amount of coconut sugar or light brown sugar to achieve a subtle caramel flavor.
Coconut oil or a vegan butter substitute can be used in place of unsalted butter for a dairy-free option.
Lemon zest: For a citrusy twist, substitute orange zest. For a more intense lemon taste, use lemon extract.
Vanilla extract: Substitute with almond extract for a nutty flavor or citrus extract for a zesty addition.

Pro Tips

1. Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This helps them incorporate more smoothly and ensures a uniform batter, contributing to a lighter texture in your cake.