Description
A moist and flavorful Italian Love Cake with almond and citrus notes, perfect for brunch, dessert, or coffee time.
Ingredients
Scale
- 2 ½ cups all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- ¾ cup milk (whole or 2%)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar, then add eggs one at a time. Stir in almond extract and citrus zest.
- Alternate adding flour mixture and milk to the butter mixture, ending with flour. Pour into pan.
- Bake 35–40 minutes or until a toothpick comes out clean. Cool for 15 minutes, then transfer to wire rack.
- Mix powdered sugar, lemon juice, and vanilla for glaze. Drizzle over cooled cake.
- Slice and serve, optionally garnishing with nuts or fresh berries.
Notes
- Make-ahead: Bake a day in advance and store covered; glaze before serving.
- Storage: Airtight container at room temperature for 2 days or refrigerated for 5 days.
- Variations: Add nuts, dried fruit, or flavored glazes for custom twists.
- Prep Time: 20 mins
- Cook Time: 35–40 mins
Nutrition
- Serving Size: 12 servings