I still remember Aunt Lina’s lemon cake. I was really young and maybe I found it a little too harsh. The older I get, the more I like it because of its freshness and degreasing power. Perfect for a Sunday meal!

Aunt Lina's lemon and almond cake

  • Preparation time: 50 minutes
  • For a 9-inch cake pan
  • Difficulty: Easy recipe

  • Ingredients
  • 5 eggs
  • 7 oz (200 grams) of sugar
  • 7 oz (200 grams) of peeled almonds
  • 3 tablespoons of limoncello
  • The zest of 3 untreated lemons
  1. Instructions
  2. Preheat the oven to 325°F.
  3. Place a piece of parchment paper on the bottom of the pan. Grease both it and the sides of the pan with butter.
  4. Chop the almonds in a food processor with a spoonful of sugar taken from the recipe.
  5. In a bowl, use a whisk to beat together the egg yolks with the sugar and the lemon zests until they are white and fluffy.
  6. Add the liqueur and the chopped almonds.
  7. Whip the egg whites until stiff and add them to the dough, stirring gently with a spatula.
  8. Pour the cake mixture, and level it well.
  9. Bake in the oven for 30-35 minutes.

Tips to ensure the success of the dish:

  • It would be better to add the egg whites in three helpings. For the first time, they can also be mixed with a whisk. The second and third additions should be mixed more and more delicately.
  • The timing of cooking in the oven is indicative because each oven cooks differently.

Aunt Lina during her 50th Wedding Anniversary