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Lemon Almond Cake Recipe (Dolce di Amalfi)

Lemon Almond Cake, known in Italy as Dolce di Amalfi, is a soft, rich, easy to make Italian cake.The chopped almonds together with the zest of fresh lemons create a truly special combination. The consistency of this Almond and Lemon Cake is incredibly soft and moist enough to melt in the mouth.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 476 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 80 g flour - ½ cup
  • 50 g Potato Starch - ⅓ cup
  • 100 g almond flour - 1 cup
  • 150 g powdered sugar - 1 ½ cup
  • 125 g unsalted butter - ⅔ cup (at room temperature)
  • 100 ml milk - ½ cup (at room temperature)
  • 16 g baking powder - 4 teaspoons
  • 3 lemon - zest
  • 2 eggs
  • powdered sugar - for decoration
  • 2 tablespoons corn flour - for the cake pan

Instructions

    Cup of Yum
  1. First of all, grate the zest of the lemons. Be careful to grate only the superficial, yellow part. The white part underneath may make the cake bitter.
  2. Then, if you don't use almond flour, grind the almonds with an electric grinder then set the almond flour aside (see the paragraph below how to make "Homemade Almond Flour").
  3. Add the lemon zest to the butter at room temperature. Mix well, to make a smooth, soft flavored butter and lemon cream.
  4. Place the buttercream and lemon zest in a bowl and add the powdered sugar. Using an electric mixer or planetary mixer, beat the cream for about 2 minutes or as long as it takes to get a frothy, smooth cream.
  5. Now add the eggs one at a time and beat on high speed. When the first egg is perfectly absorbed, add the second one. Continue to whisk until the mixture is velvety; it will take about 5 minutes.
  6. Meanwhile, in another bowl, mix the powders together. Mix the baking powder with the flour and sift them together. Then add the almond flour and potato starch.
  7. Add two tablespoons of the flour mixture to the butter and egg cream, keeping mixing on low speed.
  8. Add the milk, mixing slowly. Finally incorporate the rest of the flours. Mix well for about 2 minutes, just long enough for your lemon almond cake batter to be soft and fluffy.
  9. Prepare a 8 inch (20 cm) Hemisphere Ball Cake Pan. Grease it very well all over with butter and then sprinkle it with corn flour. Not only will this ensure that the cake doesn't stick to the mold, it will also form a nice crispy crust on the surface of the cake.
  10. Pour the cake batter into the greased and floured cake pan and level it well.
  11. To keep the hemisphere ball cake pan from moving or wobbling while baking, we recommend placing it in the oven on top of a circle made with aluminum foil.
  12. Bake in a preheated oven at 160° C (320 F ) for about 1 hour.
  13. Once the cake is baked, turn off the oven and leave the lemon almond cake in the semi-open oven for 2 to 3 minutes.
  14. Then take it out of the oven and let it rest at room temperature about 20 minutes before flipping it over.
  15. Let the cake cool completely before slicing!
  16. As soon as it's warm it's delicious and melts in your mouth, but it's so soft and moist that it's hard to cut nice slices. When it has cooled, you'll be able to cut the cake into slices perfectly. The next day it will be even better, still soft and moist but firmer. Decorate with plenty of powdered sugar and serve.

Nutrition Information

Serving 100g Calories 476kcal (24%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 101mg (34%) Sodium 319mg (13%) Potassium 230mg (7%) Fiber 4g (16%) Sugar 28g (56%) Vitamin A 640IU (13%) Vitamin C 29mg (32%) Calcium 251mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 476

% Daily Value*

Serving 100g
Calories 476kcal 24%
Carbohydrates 54g 18%
Protein 9g 18%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 101mg 34%
Sodium 319mg 13%
Potassium 230mg 5%
Fiber 4g 16%
Sugar 28g 56%
Vitamin A 640IU 13%
Vitamin C 29mg 32%
Calcium 251mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.