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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Ingredients

1 ¼ cup + ½ cup Sugar
½ lb. Unsalted butter
4 each Whole large eggs
½ tsp Kosher salt
1 1/3 cup Cake flour
1 ½ TB Baking powder
½ cup Whole milk
½ cup Hazelnuts, toasted and chopped fine
1 cup Warm water
Zest and juice of 3 lemons

Instructions

Preheat oven to 300.

Combine the butter and 1 1/4 cup sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until a soft cream is formed, about 4-5 minutes.

Reduce to medium speed and add eggs one at a time just long enough to incorporate each. Be careful not to over mix the eggs

Separately, combine the flour, salt, baking powder, lemon zest and hazelnuts. Return the mixer to medium speed and alternate adding the flour mixture and the milk. Continue mixing until the batter is light and airy, about 3-4 minutes.

Grease the surface of a fluted cake pan (Bundt pan) and lightly dust with flour. Shake off any excess flour before adding the cake batter. Cook for 25-30 minutes.

While the cake is baking, combine the fresh lemon juice, warm water and 1/2 cup sugar in a mixing bowl and whisk until sugar is dissolved. When the cake is finished baking, allow it to rest at room temperature for 2 hours. After 2 hours, pour a quarter of the lemonade mixture over the cake every 10 minutes. After the third time, remove the cake from the pan and pour the remaining lemonade mixture over the top of the cake.

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