Lemon Cake

Apr 27th

Last year when researching the Amalfi Coast for our honeymoon I came across Ravello.

A beautiful mountain town off the coast of Southern Italy known for anything lemon.

(Sidenote–If you can ever go to the Amalfi Coast…it’s pure heaven!)

I came across a woman known as Mamma Agata.

She is a renowned cook in the area who catered to Hollywood’s golden era celebrties.

Think Jaqueline Kennedy, Elizabeth Taylor, and Humphrey Bogart.

Mr. Bogart requested one thing at every meal when we was there….her lemon cake.

After reading so many wonderful stories and drooling over her recipes I bought the cookbook and gave it to my mother-in-law, as she was soon headed to the Amalfi.

(plus I knew I could grab a sneak peek whenever I wanted)

My in-laws have made this cake a couple times but passed the torch to me for Easter.

Holy nerves! Let me tell you

My idea of cake baking has always been Betty Crocker, oil, water and eggs.

This was the first cake I would actually have to make from scratch!


Well, it was delicious. Moist. And paired lovely with whipped cream and strawberries.

The full recipe can be found here, but enjoy my steps along the way!  

Whip the butter for two minutes.

Add the sugar.

Butter & Sugar...great start!

Add one egg at a time.

A pinch of salt.

The zest of 4 lemons.

Add some cake flour and baking soda.

And some whole milk.

Heavily butter and flour the pan!

While baking at 325 for 45 minutes make the lemonade.

Squeeze juice of 4 lemons.

Wisk with 8 tablespoons of sugar and one cup of water.

Let the baked cake sit for 2 hours.

Pour the lemonade over three times--every 10 minutes for 30 minutes.

Flip onto plate and pour a little more of the lemonade. Voila!