Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2ccake flour
1/3calmond flour
2tspbaking powder
½tspbaking soda
½tspsalt
5tbspLimoncellosee note
3tbsplemon juice
3tspvanilla extract
1 ¼csugar
3eggs
2tbsplemon zest
1tspdried thyme
1 ¼cextra virgin olive oil
Instructions
Preheat oven to 400 degrees
Spray the bottom and sides of a 9” springform cake pan with oil. Line the bottom with parchment paper and spray the parchment paper. Mix ¼ c of sugar with 1 tbsp fresh lemon zest. Add them to the pan and tilt it all around until the bottom and sides are covered with the sugar and zest.
Whisk together the cake flour, almond flour, baking powder, baking soda, salt and thyme in a bowl.
In another small bowl stir together 3 tbsp of Limoncello, the lemon juice and vanilla.
Put 1 c of sugar, the eggs and 1 tbsp lemon zest in the bowl of a stand mixer and whisk together on high until the mixture is very light in color, quite thick and leaves a trail when the whisk is lifted out. This should take 3-5 minutes.
Still at high speed, drizzle in the olive oil and whisk it until it is even thicker (about 2 minutes).
Add the dry ingredients and the limoncello mixture in five turns, starting and ending with the dry ingredients.
Use a rubber spatula to fold the ingredients and scrape the bottom and sides of the mixer bowl until it is all mixed in.
Pour the batter into the prepared pan and smooth the top. Sprinkle some sugar over the top of the cake.
Put the cake in the center of the oven and reduce the heat to 350 degrees.
Bake 40-55 minutes until the cake is done. It will spring back when touched and a toothpick inserted into the cake will come out clean.
Remove the cake and let cool for 15 minutes.
Poke holes all over the top of the cake and drizzle the top with 2 tbsp Limoncello.
Allow the cake to cool completely and remove it from the pan. You can eat it right away although it will be better wrapped in plastic and allowed to sit at room temperature overnight.
Store the cake at room temperature. It will remain moist and delicious for up to five days.
Recipe Notes
Note: Limoncello is an Italian liqueur made from lemon zest, sugar and alcohol.