Lemon Cake

(from pizzocalabro’s recipe box)

Like a raft of lemons, like a night on the sea . . .

Source: A variation on my Torta di Mele

Cook time: 35 minutes

Categories: cake, dessert


  • 9 tbsp butter
  • 1-1/3 cups sugar
  • 2 eggs, separated
  • Two lemons
  • 1-2/3 cups self-rising flour


  1. Grease and flour a 9-inch cake pan.

  2. Preheat oven to 350°F.

  3. Zest both lemons and combine with flour. Set aside.

  4. Juice one of the lemons and dilute the juice with as much water.

  5. Melt butter.

  6. Combine sugar and butter in a mixing bowl.

  7. Wait for mixture to cool slightly, then beat in the egg yolks.

  8. Add half the lemon juice, then half the flour/zest mixture, and mix until almost incorporated.

  9. Add the rest of the lemon juice and flour/zest mixture and mix until completely incorporated.

  10. Beat egg whites to hard peak, then fold into batter.

  11. Spread batter in pan and place in oven for 35-40 minutes.

  12. Juice second lemon.

  13. When cake is done, remove from oven and poke deep holes all over the top crust with a thin skewer.

  14. Spread a layer of sugar over the top, and spoon the lemon juice over the sugar.

  15. Alternatively, mix sugar into lemon juice until sweet enough, but still thin enough to soak into cake. Pour over cake.

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