Now that we have a working oven, I’ll be baking up a storm with this production we’ve got going on out back! This is great news for all my friends and family out there, otherwise known as willing guinea pigs. I love harvesting, cooking, pickling, baking, and tasting, but my true enjoyment comes from sharing all of these goodies and gathering thoughts and opinions.
This classic lemon torte recipe is easy, sweet, versatile, and made with our Eureka lemons. If you didn’t get your slice, come on by!
Express your freedom to modify, substitute, and add a pinch more of any of the ingredients below. Experiment and make it your own delicious recipe!
- 1 1/2 cup flour (coconut flour works well; gluten free flour works well also, but may make a denser torte; wheat flour is good and heartier; I prefer a combination of coconut (1 cup) and regular flour (1/2 cup)
- 1/2 cup almond meal or almond flour (I process my own almond meal with whole raw organic almonds)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 1 cup sugar (coconut sugar is a great substitute for regular sugar!)
- 3 large eggs
- lemon zest from 3 lemons (or more!)
- 1/2 cup fresh squeezed lemon juice – about 2 to 3 lemons (add a splash more if you dare!)
- 3 tbsp lemon juice
- lemon zest from 2 lemons (or more)
- 1 1/4 cups confectioners’ sugar
Preheat the oven at 350°F.
Grease a round 9” cake pan (optional: line with parchment paper). You can use a square or rectangular equivalent of a 9” round baking dish. Decorative bundt pans work nicely too!
In a bowl, whisk together all of the flours*, meal, baking powder, and salt.
*Reminder: There’s always the option to use 1 ½ cups of any combination of preferred flours.- See my notes in the ingredients list. Get bold and add some coconut shreds, or crushed almonds mixed into your fine almond meal. I love texture in my baked goods, so most of my recipes will have combinations of different flours and add-ins.
In a larger bowl, cream the butter and sugar until light and fluffy. Add one egg at a time, incorporating each one into the mixture well before adding the other. Stir in the lemon zests.
Add 1/3 of the flour mixture to the wet mixture, followed by half of the lemon juice. Stir well, then add another 1/3 of the flour mixture and the other half of the lemon juice. After stirring completely, add the last third of the flour mixture and mix all of the ingredients thoroughly.
Pour the batter evenly into the baking pan and bake for about 35-40 minutes, or until a butter knife enters the center and comes out clean. For mini-bundt cake pans (6 in a tray), baking time is closer to 30 minutes. Be careful not to over bake!
Let the cake cool in the pan for 15 minutes while you make the glaze*.
In a bowl, whisk the lemon juice, zest, and powdered sugar**. Pour slowly over the cake. Since the cake is still warm, the glaze will spread itself out evenly for the most part. Drizzle on any uncovered parts.
*If you used a rectangular shaped pan, you might consider letting the cake cool even longer, remove, cut up in bars (under patches of parchment paper), and then drizzle them one by one with the glaze.
**Another tasty option for the glaze is an addition of one teaspoon of minced ginger.
Once cooled, enjoy your delectable slices with coffee, ice cream, or whatever your heart’s desire. Remember to share!