Sweet And Tangy Traditional Italian Lemon Cake Recipe
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Loading... - Josephine Monet
- 07 Oct 2022
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This traditional Italian lemon cake recipe reminds me of Italy in the summer. Not being big dessert fans, we tend to focus on light, soft, and fruity desserts. This Italian lemon pound cake fits all of those characteristics. It’s sweet and sour, flavored with lemon zest and sprinkled with powdered sugar.
What Is An Italian Lemon Cake
There are probably about a thousand different Italian cakes. Italy is a regional cuisine and what is served in the North is not often seen in the south, or in Sardinia or Sicily. There are probably a dozen or more different types of Italian lemon cakes as well, depending on where in Italy you are eating this cake.
There are Sicilian lemon cakes and Amalfi lemon cakes, each made with specific types of lemons grown in that region. Some of these Italian cakes are made with a combination of lemon and ricotta or buttermilk. Ricotta can make this a moist lemon cake. But, I prefer buttermilk, which adds both a creaminess and a bit of sourness that complements the sourness of the lemons.
This Italian lemon cake is a bit of a hybrid, and not one specific to Sicily, or Amalfi, or any other Italian region. It’s just one that is reminiscent of the sweet and sour cakes we’ve eaten over the years of traveling in Italy. And, it’s easy to make at home.
Italian lemon pound cake is moist and soft. The aroma of lemon is very delicate and pleasant. And also, a slight sourness is felt in the cake, which goes well with sweetness. This cake doesn’t turn out to be sugary, even with lemon frosting. The taste is balanced. Be sure to use lemon zest for that strong and pleasant lemon flavor. Read More...
