Torta al Limone: the heavenly lemon cake from Italy

We love really good classics that last for years and that you perfect a little bit each time. For example, super healthy Kimchi , easy cinnamon rolls, carrot cake to die for, pastéis de nata and cherry cobbler definitely belong in this list. But... if life gives you lemons. Make torta al limone!

This time, we’re taking a trip to Italy with the country’s most beloved cake: Torta al Limone. Prepare yourself for a culinary journey to the sun-drenched Italian kitchen, where light and refreshing flavors come together in a perfectly baked cake. Find out how to make this delicious Torta al Limone yourself. Because it’s not difficult (and we love that).

Torta al Limone ingredients

For the cake base:

• 320 grams of flour
• 6 grams of baking powder
• 140 grams of butter
• 1 egg
• 120 grams of sugar
• grated lemon zest (from one large ripe, juicy lemon)

For the lemon cream:

• 500 ml milk
• 2 eggs
• 4 tablespoons cornstarch
• 6 tablespoons sugar
• 80 grams mascarpone or Philadelphia
• juice of one lemon
• optional: icing sugar for decoration

Preparation method:

1. Start by making the pie crust. Mix the flour, baking powder, butter, egg, sugar and lemon zest in a bowl. Knead the dough until smooth and let it rest in the fridge for a while.
2. Preheat the oven to 180°C.
3. Remove the dough from the fridge and divide it evenly over a pie dish. Prick the bottom with a fork and bake the pie dish for 15 minutes in the preheated oven.
4. While the pie crust is cooling, prepare the lemon cream. Heat the milk in a saucepan over low heat and add the lemon zest to enhance the flavor. In a separate bowl, mix the eggs, cornstarch, sugar, and lemon juice. Gradually add this mixture to the heated milk, stirring constantly.
5. Continue heating the mixture until it thickens and becomes creamy. Then add the mascarpone or Philadelphia and stir well until it is completely incorporated.
6. Pour the lemon cream into the pie crust and smooth the top.
7. Bake the Torta al Limone in the oven for about 25-30 minutes, or until the top is golden brown.
8. Let the cake cool and sprinkle with icing sugar just before serving (optional).

There you have it, your own homemade Torta al Limone! Close your eyes and take a bite. You will taste a fresh and intense lemon flavor, combined with the creamy texture of the lemon cream. This cake is a perfect balance between sweet and sour, and every bite brings you closer to sunny Italy.

Want more Italian? Then try Pesche al vino rosso, or Peaches in red wine . You won't believe your taste buds!

If life gives you lemons, make lemon pie!

This old school lemon cake is a symbol of Italian hospitality and a perfect treat for any occasion. Whether you are having a party, planning a Christmas dinner or just want to treat yourself, the Torta al Limone is always a good idea.

The best cake pan for Torta al Limone

To make the Torta al Limone, it is best to use a round cake tin. A cake tin with a diameter of approximately 23-25 ​​centimeters is ideal for this recipe. It is important to make sure that the cake tin has a removable base, so that you can easily remove and serve the cake without damaging it. For example, a springform pan is a good choice, because you can loosen and remove the edge after the cake has cooled. This keeps the shape of the cake and makes it easy to transfer it to a plate. Do you want a traditional look? Then choose the Patisse quiche tin with removable base, Ø24 cm.

The perfect playlist to make and eat this cake

Let's get started!

Dive into the kitchen, gather the ingredients and start your culinary adventure. Let the smell of fresh lemons tickle your senses and create a piece of Italy in your own home. Buon appetito!

In this handy video you can see the baking process. They make the filling first, but it all comes down to the same thing in the end.

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