Soft cake with Limoncè


Today’s recipe is a multisensory delicacy: it’s a dessert capable of illuminating the table, inebriating the nose and gently conquering the palate. And the process is also very simple! Let’s see it together.

4 medium eggs
244 g flour 00
244 g cold melted butter
244 g of granulated sugar
57 g of Limoncè
1/2 sachet of baking powder
1/2 grated lemon zest
A bit of butter + flour for the mould
A bit of powdered sugar

For those who like a lighter cake, you can replace the butter with 160 g of sunflower seed oil or olive oil, although this will remain a little less fragrant. Let’s get started.

Pre-heat the oven to 180 º. in static mode, then we grease and flour the mold. Melt the butter in a bain-marie and then let it cool. Meanwhile, we open the eggs in the bowl of the mixer, add the sugar and assemble it for several minutes, until you get a puffy and soft mixture.

With the whips moving at low speed, add the Limoncè, add the butter (or oil), the lemon zest and then, spoonfuls, the sifted flour and yeast. Mix well until you reach a soft and creamy dough.

We pour the dough into the mold and level well. We put it in the oven already at temperature for 45/50 minutes in the low shelf. After the time indicated, we just have to bake the cake, let it cool and decorate it with a drizzle of powdered sugar.

And the gluttony is served! CinCè!