Back to Ligurian Lemon Cake All Reviews for Ligurian Lemon Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Ligurian Lemon Cake Recipe Summary Servings: 12
Ingredients For the Lemon Cake 7 tablespoons unsalted butter, melted, plus more, room temperature, for pan 1 3/4 cups all-purpose flour, plus more for pan 1 1/2 teaspoons double-acting baking powder 1 cup granulated sugar Zest of 2 lemons, very finely chopped 4 large eggs, room temperature 3 tablespoons milk, room temperature 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon) 2/3 cup extra-virgin olive oil 1 pint fresh raspberries For the Meringue and Assembling the Dessert 1 large egg white 1 cup granulated sugar Confectioners’ sugar, for dusting Mixed berries, such as raspberries, strawberries, or blueberries (optional)
Cook’s Notes You can brown the meringue in just a few minutes under the broiler, though a handheld kitchen torch is an even easier option – it allows you better control over the browning.
Gallery Ligurian Lemon Cake
Recipe Summary Servings: 12
Gallery
Ligurian Lemon Cake
Ligurian Lemon Cake
Ligurian Lemon Cake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
7 tablespoons unsalted butter, melted, plus more, room temperature, for pan 1 3/4 cups all-purpose flour, plus more for pan 1 1/2 teaspoons double-acting baking powder 1 cup granulated sugar Zest of 2 lemons, very finely chopped 4 large eggs, room temperature 3 tablespoons milk, room temperature 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon) 2/3 cup extra-virgin olive oil 1 pint fresh raspberries
1 large egg white 1 cup granulated sugar Confectioners’ sugar, for dusting Mixed berries, such as raspberries, strawberries, or blueberries (optional)
Directions
Make the lemon cake: Preheat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
In a large bowl, sift flour and baking powder; set aside.
Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you’ll have a very thin top layer of batter).
Bake cake until it’s golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes.
Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to decorate with meringue.
Make the meringue and assemble the dessert: Preheat oven to 475 degrees with rack in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside.
In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form.
Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners’ sugar.
Bake the cake until lightly browned, 4 to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve.
Cook’s Notes You can brown the meringue in just a few minutes under the broiler, though a handheld kitchen torch is an even easier option – it allows you better control over the browning.
Cook’s Notes
You can brown the meringue in just a few minutes under the broiler, though a handheld kitchen torch is an even easier option – it allows you better control over the browning.
Reviews (4)
Add Rating & Review 27 Ratings 5 star values: 4 4 star values: 5 3 star values: 12 2 star values: 6 1 star values: 0
Reviews (4)
Add Rating & Review 27 Ratings 5 star values: 4 4 star values: 5 3 star values: 12 2 star values: 6 1 star values: 0
Add Rating & Review
27 Ratings 5 star values: 4 4 star values: 5 3 star values: 12 2 star values: 6 1 star values: 0
27 Ratings 5 star values: 4 4 star values: 5 3 star values: 12 2 star values: 6 1 star values: 0
27 Ratings 5 star values: 4 4 star values: 5 3 star values: 12 2 star values: 6 1 star values: 0
5 star values: 4 4 star values: 5 3 star values: 12 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 12/29/2015 My mom made this for my 50th. Elegant, rich and delicious. Martha Stewart Member Rating: 5 stars 04/06/2014 Amazing! just what I wanted - not too sweet cake Martha Stewart Member Rating: Unrated 05/19/2008 this cake is wonderful! I skimped on the butter, oil and sugar (I always try to cut corners with fat) and it was moist and delicious. I topped it with fresh whipped cream instead of meringue, lovely. Martha Stewart Member Rating: Unrated 01/12/2008 This cake is YUMMY! Its easy to make looks impressive and tastes divine. I made it for a dinner pary of 6 and the whole thing was demolished after a 4 course meal. Its a sensation.Martha Stewart Member
Rating: Unrated 12/29/2015
My mom made this for my 50th. Elegant, rich and delicious.
Rating: Unrated
Rating: 5 stars 04/06/2014
Amazing! just what I wanted - not too sweet cake
Rating: 5 stars
Rating: Unrated 05/19/2008
this cake is wonderful! I skimped on the butter, oil and sugar (I always try to cut corners with fat) and it was moist and delicious. I topped it with fresh whipped cream instead of meringue, lovely.
Rating: Unrated 01/12/2008
This cake is YUMMY! Its easy to make looks impressive and tastes divine. I made it for a dinner pary of 6 and the whole thing was demolished after a 4 course meal. Its a sensation.
All Reviews for Ligurian Lemon Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ligurian Lemon Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
