Torta Fondente Leggera Al Limone
100 g (3/4 cup) powdered sugar
2–3 tbsp fresh lemon juice
Directions:
Prepare the oven and pan:
Preheat your oven to 175°C (350°F).
Grease and flour a 22 cm (9-inch) round cake pan or line it with parchment paper.
Mix the wet ingredients:
In a large bowl, beat the eggs and sugar together until light and fluffy.
Gradually add the melted butter, mixing until fully incorporated.
Stir in the lemon juice and zest.
Combine dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
Bake:
Pour the batter into the prepared cake pan and smooth the surface.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze (optional):
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for an extra tangy finish.
Serving and Storage Tips:
2–3 tbsp fresh lemon juice
Directions:
Prepare the oven and pan:
Preheat your oven to 175°C (350°F).
Grease and flour a 22 cm (9-inch) round cake pan or line it with parchment paper.
Mix the wet ingredients:
In a large bowl, beat the eggs and sugar together until light and fluffy.
Gradually add the melted butter, mixing until fully incorporated.
Stir in the lemon juice and zest.
Combine dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
Bake:
Pour the batter into the prepared cake pan and smooth the surface.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze (optional):
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for an extra tangy finish.
Serving and Storage Tips:
2–3 tbsp fresh lemon juice
Directions:
Prepare the oven and pan:
Preheat your oven to 175°C (350°F).
Grease and flour a 22 cm (9-inch) round cake pan or line it with parchment paper.
Mix the wet ingredients:
In a large bowl, beat the eggs and sugar together until light and fluffy.
Gradually add the melted butter, mixing until fully incorporated.
Stir in the lemon juice and zest.
Combine dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
Bake:
Pour the batter into the prepared cake pan and smooth the surface.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze (optional):
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for an extra tangy finish.
Serving and Storage Tips:
