The Chef's Daughter Torta Di Limone

Torta Di Limone

Baking homemade Torta Di Limone with my very good friend, Chef Joanne (Giovanna) Mosconi (aka The Chef's Daughter @thechefsdaughternyc). We teamed up with Joanne to bring you a simple, yet delightful dessert made with lemons of course. As Joanne says "Who wouldn't like to indulge on a soft cloud of citrus scented lemon cake" Try this delicious Puglia dessert, it;s the perfect delicious and refreshing spin on a italian classic desert…                                                                                                                                                                                                                                                                                                           


1 1/3 cups 00 flour

1 tbsp baking powder

1 pinch salt

7 oz sugar

3 eggs

1/2 cup of freshly squeezed lemon juice

Zest of 3 lemons

8 oz greek yogurt

5 fl oz olive oil

powdered sugar for dusting (optional) 

Lemon Syrup

3 1/2 oz sugar

3 tablespoons lemon juice

Zest of one lemon



    1. Preheat oven to 350 degrees.

    2. Wisk flour, baking soda, and salt in a large bowl.

    3. Use an electric mixer, mix sugar and lemon zest. Add eggs and beat until mixture is thick and pale.

    4. Slowly incorporate lemon juice and yogurt. Mix on low speed and drizzle the olive oil slowly until all is blended.

    5. Prepare a 8 3/4 in round baking pan by buttering it. Add the cake mixture in the pan and bake for 50 minutes. You will know its done when a tooth pick is inserted in the center and comes out clean.

    6. Create the lemon syrup.  Heat 8 fl oz water and the sugar in a sauce pan over medium heat.  Once the sugar has dissolved, add lemon juice and lemon zest. Bring to a boil and simmer for 3 minutes, or util very syrupy. Cool before using.

    7. Spoon lemon mixture over cake. When ready to serve, remove cake from tin and dust with powdered sugar.


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