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Torta di Limone
1 ½ sticks butter, room temperature
1 cup sugar
4 large lemons, juiced (to make up ½ cup), the rind grated
3 cups all-purpose flour, measured after being sifted.
pinch of salt
2 tsp. baking powder
½ cup milk
¼ cup of water
½ cup sugar
Preheat oven to 350° degrees.
Butter and flour a 9” bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy about 5 minutes.
Add the eggs one at a time, beat well after each addition. Beat in the lemon peel.
In a small bowl, mix the flour, salt, and the baking powder.
Fold in half the flour into the butter mixture, then fold in half of the milk. Fold in the remaining flour, then stir in the remaining milk.
Pour into the prepared pan. Bake for 40-45 minutes.
While the cake is baking, make the sugar syrup: in a small saucepan, combine the water and the sugar. Stir over high heat until mixture boils. Let the mixture cool, then add the lemon juice.
Remove cake from oven and let cool on a rack.
While cake is still warm and in the pan, make holes with a toothpick. Slowly pour the syrup over the cake, making sure it is absorbed before another addition.
Turn the cake out onto a serving platter.
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