There’s something truly magical about the Amalfi Coast, and its famous lemons capture that magic perfectly. Our Amalfi Lemon Cake recipe brings the bright, zesty flavors of this iconic Italian region right into our kitchen. With its tender crumb and vibrant citrus notes, this cake is a delightful way to celebrate sunshine in every bite.
We love how this cake balances sweet and tangy, making it perfect for any occasion—from a casual afternoon treat to a stunning dessert centerpiece. Using fresh Amalfi lemons or their closest substitute ensures the authentic taste that sets this cake apart. Let’s dive into this simple yet elegant recipe that will brighten up your baking repertoire.
Ingredients
To craft our Amalfi Lemon Cake with its signature bright and zesty character, we will need a selection of fresh and high-quality ingredients. Each component plays a crucial role in delivering the cake’s tender crumb, vibrant lemon flavor, and luscious finish.
Cake Ingredients
- 1 ¾ cups (220g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons finely grated Amalfi lemon zest (or substitute with organic lemon zest)
- ½ cup (120ml) fresh Amalfi lemon juice
- ½ cup (120ml) whole milk, at room temperature
- 1 teaspoon pure vanilla extract
Lemon Syrup Ingredients
- ½ cup (120ml) freshly squeezed Amalfi lemon juice
- ½ cup (100g) granulated sugar
Frosting Ingredients
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 2 tablespoons Amalfi lemon juice
- 1 tablespoon finely grated lemon zest
- ½ teaspoon pure vanilla extract
| Ingredient Category | Key Ingredients |
|---|---|
| Cake Ingredients | Flour, baking powder, salt, butter, sugar, eggs, lemon zest, lemon juice, milk, vanilla extract |
| Lemon Syrup | Fresh lemon juice, sugar |
| Frosting Ingredients | Cream cheese, butter, powdered sugar, lemon juice, lemon zest, vanilla extract |
Equipment Needed
To create the perfect Amalfi Lemon Cake, having the right equipment ensures precision and ease throughout the baking process. Here is a detailed list of the essential tools we will use for this recipe:
- 8-inch round cake pan: For even heat distribution, a quality non-stick or well-greased pan helps achieve a beautiful golden crust.
- Mixing bowls: One large and one medium bowl for dry and wet ingredients.
- Electric mixer or stand mixer: To cream the butter and sugar thoroughly and blend the batter smoothly.
- Microplane or fine grater: For zesting the Amalfi lemons to release their bright, aromatic oils.
- Measuring cups and spoons: Precise measurement of flour, sugar, lemon juice, and other ingredients is critical.
- Whisk: To combine ingredients gently when needed, especially for the lemon syrup and frosting.
- Spatula: A rubber or silicone spatula helps fold ingredients without deflating the batter.
- Saucepan: To prepare the lemon syrup that intensifies the lemon flavor after baking.
- Cooling rack: To allow the cake to cool evenly and prevent sogginess.
- Cake stand or serving plate: For an elegant presentation once decorated.
| Equipment | Purpose |
|---|---|
| 8-inch round cake pan | Baking the cake evenly |
| Mixing bowls | Combining dry and wet ingredients |
| Electric mixer | Creaming butter/sugar and smooth batter |
| Microplane | Zesting Amalfi lemons |
| Measuring cups/spoons | Accurate ingredient measurement |
| Whisk | Mixing syrup and gentle blending |
| Spatula | Folding batter without deflation |
| Saucepan | Making lemon syrup |
| Cooling rack | Cooling the cake evenly |
| Cake stand/serving plate | Presenting the finished cake |
Having these tools ready and within reach streamlines our process and helps us focus on capturing the essence of those zesty Amalfi lemons in every bite.
Prep Work
Before diving into baking our Amalfi Lemon Cake, careful preparation sets the stage for success. Let’s begin by getting the lemons ready and ensuring our oven and pan are perfectly prepared.
Preparing the Lemon Zest and Juice
For the bright, zesty flavor that defines our cake, using fresh Amalfi lemons is key. Start by thoroughly washing the lemons to remove any residues. Using a microplane or fine grater, zest the yellow outer layer of the lemons, avoiding the bitter white pith underneath. Set the zest aside for both the cake batter and the frosting.
Next, juice the lemons. Strain the juice through a fine mesh sieve to remove seeds and pulp, ensuring a smooth lemon syrup and cake batter. Measure the juice precisely using a liquid measuring cup. Here is a quick-prep summary for zest and juice:
| Preparation Step | Quantity | Notes |
|---|---|---|
| Lemon zest | Zest of 2-3 lemons | Avoid white pith to prevent bitterness |
| Lemon juice | ½ cup (4 lemons approx) | Strain for smooth texture |
“Fresh lemon zest and juice are the heart of an authentic Amalfi Lemon Cake, transforming simple ingredients into a vibrant masterpiece.”
Preheating the Oven and Preparing the Pan
To ensure even baking and a tender crumb, preheat your oven to 350°F (175°C). Position the rack in the center for optimal heat circulation.
Prepare your 8-inch round cake pan as follows:
- Grease the pan generously with unsalted butter, covering sides and bottom.
- Lightly dust the pan with all-purpose flour, tapping out excess to prevent sticking.
- Alternatively, use parchment paper rounds cut to fit the pan bottom for even easier cake release.
| Oven Setting | Temperature | Rack Position | Cake Pan Prep |
|---|---|---|---|
| Conventional Oven | 350°F (175°C) | Center | Greased and floured 8-inch round cake pan |
Taking these steps now will save us from last-minute hassles and help us bake a perfectly golden Amalfi Lemon Cake with a moist tender crumb and irresistible lemon aroma.
Instructions
Follow these detailed steps to create our vibrant Amalfi Lemon Cake. Each phase builds the cake’s tender texture and zesty flavor that captures the essence of Amalfi lemons.
Making the Cake Batter
- Cream Butter and Sugar: In a large bowl, beat 1 cup (226 g) of unsalted butter with 1 ½ cups (300 g) granulated sugar using an electric mixer until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Beat in 4 large eggs one at a time, fully incorporating each. Then stir in 2 teaspoons vanilla extract.
- Incorporate Lemon Zest and Juice: Fold in the zest of 3 Amalfi lemons and ½ cup (120 ml) fresh lemon juice, enhancing the bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, sift together 2 ½ cups (312 g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Combine Wet and Dry: Alternately add the dry ingredients and 1 cup (240 ml) whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
Baking the Cake
- Prepare the Pan: Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Pour Batter: Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Place in a preheated oven at 350°F (175°C) and bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Preparing the Lemon Syrup
- Combine Ingredients: In a small saucepan, mix ⅓ cup (80 ml) fresh lemon juice with ⅓ cup (67 g) granulated sugar.
- Heat: Warm over medium heat, stirring constantly until the sugar dissolves completely and the syrup thickens slightly, about 3–4 minutes.
- Cool: Remove from heat and let the syrup cool to room temperature.
Soaking the Cake with Lemon Syrup
- Poke Holes: Using a skewer or fork, poke holes evenly over the warm cake surface.
- Pour Syrup: Slowly drizzle the cooled lemon syrup over the cake, allowing it to soak in deeply.
- Rest: Let the cake absorb the syrup completely, about 30 minutes, to maximize moistness and lemon essence.
Making the Frosting
- Beat Cream Cheese and Butter: Combine 8 oz (227 g) cream cheese and ½ cup (113 g) unsalted butter in a bowl. Beat on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add 3 cups (360 g) powdered sugar, beating until fluffy.
- Incorporate Lemon and Vanilla: Mix in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract until evenly blended.
Assembling and Frosting the Cake
- Level the Cake: If necessary, trim the cake top to create an even surface.
- Apply Frosting: Use a spatula to spread the lemon frosting evenly over the top and sides of the cake.
- Decorate: Optionally garnish with thin lemon slices or additional lemon zest for a bright finishing touch.
- Chill: Refrigerate for at least 30 minutes before serving to set the frosting and enhance flavors.
| Step | Details | Temperature/Time |
|---|---|---|
| Baking the Cake | Bake until a toothpick comes out clean | 350°F (175°C), 45–50 minutes |
| Lemon Syrup Heating | Warm sugar and lemon juice until dissolved | Medium heat, 3–4 minutes |
| Cake Cooling | Cool in pan then on wire rack | 15 minutes in pan, until cool |
| Soaking the Cake | Pour syrup on warm cake | 30 minutes absorption time |
| Frosting Setting | Chill after frosting | At least 30 minutes |
By carefully following each of these Amalfi Lemon Cake preparation stages, we ensure a moist crumb and vibrant citrus flavor that transports us to the picturesque Amalfi Coast with every bite.
Serving Suggestions
To fully enjoy our Amalfi Lemon Cake, consider these thoughtful serving ideas to highlight its bright citrus character and delicate texture.
Pairing Beverages
- Serve with a cup of freshly brewed Earl Grey tea or a light, herbal green tea. The subtle bergamot notes complement the zesty lemon flavor without overpowering it.
- For a refreshing contrast, offer chilled sparkling water with a slice of lemon or a glass of dry Prosecco. These beverages cleanse the palate and enhance the cake’s citrus freshness.
Presentation Tips
- Cut the cake into even slices about 1-inch thick to showcase the tender crumb and luscious frosting.
- Arrange slices on a white or pastel-colored plate to let the vibrant yellow hue stand out. Garnish each piece with a thin twist of Amalfi lemon peel or a few edible flowers such as pansies or violets for an elegant touch.
Complementary Accompaniments
- A dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs beautifully, adding a creamy contrast to the zesty cake.
- Fresh berries like blueberries or raspberries provide a natural sweetness and color contrast, balancing the tartness of the lemon.
Serving Temperature
- Serve the cake slightly chilled or at room temperature. Resting the cake out of the fridge for 15 minutes allows the flavors to bloom fully.
- If serving directly from the refrigerator, let it sit for a few minutes to soften the frosting for optimal texture.
| Aspect | Recommendation | Purpose |
|---|---|---|
| Beverage | Earl Grey tea, Prosecco, Sparkling water | Enhance citrus flavor and refresh palate |
| Serving size | 1-inch thick slices | Maintain tenderness and visual appeal |
| Garnish | Lemon peel twists, edible flowers | Add elegance and aroma |
| Side accompaniments | Whipped cream, vanilla ice cream, fresh berries | Balance tartness with creamy sweetness |
| Serving temperature | Slightly chilled or room temp | Maximize flavor and texture enjoyment |
Storage Tips
Proper storage of our Amalfi Lemon Cake ensures it stays fresh and retains its vibrant flavors for days. Follow these steps to keep your cake moist and delicious:
Short-Term Storage (1-2 Days)
- Cover the cake tightly with plastic wrap or place it in an airtight container.
- Store at room temperature away from direct sunlight or heat sources.
- Keep the cake on a flat surface to preserve its shape and frosting integrity.
Refrigeration (Up to 5 Days)
- Wrap the cake securely with plastic wrap to prevent drying out.
- Place it in an airtight container or cake dome.
- Refrigerate to maintain the freshness of the cream cheese frosting, especially in warm climates.
- Before serving, remove the cake from the refrigerator about 30 minutes to allow it to come to room temperature for optimal flavor and texture.
Freezing Tips (Up to 2 Months)
- Slice the cake into individual servings for easier thawing.
- Wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Store slices in a freezer-safe container or zip-top bag.
- To thaw, place slices in the refrigerator overnight or bring them to room temperature for a few hours.
| Storage Method | Duration | Storage Conditions | Notes |
|---|---|---|---|
| Room Temperature | 1-2 days | Airtight container or plastic wrap | Avoid heat and sunlight |
| Refrigerator | Up to 5 days | Airtight container or wrapped | Ideal for cream cheese frosting preservation |
| Freezer | Up to 2 months | Wrapped and sealed tightly | Slice before freezing for easier thawing |
Pro Tip: Always use fresh, airtight packaging to preserve the zesty lemon notes that make our cake uniquely delicious.
Conclusion
Baking the Amalfi Lemon Cake is a wonderful way to bring a touch of the Mediterranean into our kitchens. Its vibrant flavors and tender texture make it a standout dessert that’s both refreshing and satisfying. With the right ingredients and careful attention to each step, we can create a cake that delights every time.
Whether we’re serving it for a special occasion or simply enjoying a slice with afternoon tea, this cake never fails to impress. Keeping it fresh and flavorful is easy when we follow the recommended storage tips, ensuring every bite captures that bright, zesty essence. Let’s embrace the joy of baking and savor the unmistakable taste of Amalfi lemons in every slice.
Frequently Asked Questions
What makes Amalfi lemons special for baking?
Amalfi lemons are prized for their vibrant yellow color, thick zest, and bright, aromatic flavor. Their unique citrus notes add a fresh, tangy taste that enhances baked goods, especially desserts like the Amalfi Lemon Cake.
Can I substitute Amalfi lemons with regular lemons?
Yes, regular lemons can be used as a substitute. Choose fresh, ripe lemons with good zest and juice to mimic the bright, tangy flavor of Amalfi lemons in your cake.
What ingredients are needed for Amalfi Lemon Cake?
Key ingredients include all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, Amalfi lemon zest and juice (or substitutes), whole milk, vanilla extract, lemon syrup (lemon juice and sugar), and cream cheese frosting ingredients.
What equipment is required to bake this cake?
You’ll need an 8-inch round cake pan, mixing bowls, an electric mixer, a microplane or grater for zesting, and accurate measuring tools to ensure precise preparation and baking.
How do I prepare the cake batter?
Cream butter and sugar, then add eggs one at a time. Incorporate lemon zest, lemon juice, vanilla extract, and milk alternately with sifted dry ingredients until just combined to keep the batter light and airy.
What is the purpose of lemon syrup in the recipe?
Lemon syrup, made from fresh lemon juice and sugar, is poured over the baked cake to soak in moisture and intensify the lemon flavor, resulting in a tender, flavorful crumb.
How should I store Amalfi Lemon Cake?
For 1-2 days, keep it tightly wrapped at room temperature. Refrigerate up to 5 days in an airtight container to preserve frosting freshness. For longer storage, freeze individual slices wrapped well for up to 2 months.
What drinks pair well with Amalfi Lemon Cake?
Earl Grey tea, sparkling water, and dry Prosecco complement the bright citrus flavor of the cake, enhancing the overall tasting experience.
How can I serve the cake elegantly?
Cut the cake into even slices, garnish with lemon peel twists or edible flowers, and consider serving with whipped cream, vanilla ice cream, or fresh berries to balance tartness.
Should the cake be served warm or chilled?
Serve the Amalfi Lemon Cake slightly chilled or at room temperature to best enjoy its bright lemon flavor and tender, moist texture.