Torta di Limone


(Serves 8)

  • 1 ½ sticks butter, room temperature
  • 1 cup sugar
  • 4 eggs
  • 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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