Rebecca Bernard
@berreb
Italian Lemon Almond Coffee Cake
This delightful Italian Lemon Almond Coffee Cake is a perfect blend of zesty lemon flavor and crunchy almonds, making it an ideal treat for any occasion. Moist and fluffy, it's perfect for breakfast, brunch, or as a sweet snack with your coffee or tea.
Details
- Cuisine:italian
- Meal Type:snack
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:8
- Views:6
Recipe Information
- Prep time15 min.
- Cook time30 min.
- Total time45 min.
- Servings8
Ingredients
- 1/4 cup
- 2
- 3/4 cup
- 1/2 cup
- 1/4 cup
- 1 lemon
- 1 1/2 cups
- 1 packet
Cooking Instructions
Follow our step-by-step guide on how to make Italian Lemon Almond Coffee Cake.
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 6-cup Bundt pan measuring 7 1/2 x 3 inches. Evenly sprinkle the sliced almonds around the bottom of the pan and set it aside.
Step 2
In a large mixing bowl, beat the eggs and sugar together using an electric mixer until well combined. Add the vegetable oil, freshly squeezed lemon juice, and lemon zest, mixing until everything is thoroughly blended.
Step 3
Gradually add the all-purpose flour to the mixture, beating until fully incorporated. Finally, add the Lievito Pane Degli Angeli and mix well to combine all ingredients.
Step 4
Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5
Once baked, allow the cake to cool in the pan for about 10 minutes. To help release the cake, run a knife around the edges of the pan. Then, place the pan in the freezer for 20 minutes.
Step 6
After freezing, carefully invert the cake onto a serving platter.
Step 7
For the glaze, mix powdered sugar with a bit of lemon juice in a small bowl until smooth. Transfer the glaze to a small resealable bag, snip off a corner, and drizzle it over the top of the cooled cake.