Lemon Cake from Capri
  • about a tablespoon of butter and a little flour for dusting the cake pan
  • ¼ cup almond flour
  • 1¼ cup cake flour
  • 1 teaspoon baking powder
  • 1 stick butter (not unsalted), room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 lemon, zested and juiced
  • ¼ cup milk (I used whole, but you can use what you like)
  • ¼ cup powdered confectioner's sugar 


Prepare your pan: Cut a parchment paper circle to fit the bottom of a 9-inch round cake pan. Melt the tablespoon of butter and brush a little of the bottom of your pan.  Place the parchment paper on the bottom of your pan and then brush the rest of the butter all over the paper and the sides of the pan. Add a little flour and coat everything, the sides and bottom, shaking the pan til everything is well coated and then tap out the excess.  

Preheat the oven to 350F.

Mix the flours and baking powder in a small bowl and set aside.

Cream butter and sugar together with a mixer until very white and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla, lemon zest and juice, and milk and blend. Add the flour mixture and beat until smooth.  

Pour into prepared pan and bake for about 20-25 minutes, just until the middle is set. Remove from oven and let cool for 10 minutes in the pan.  Invert cake onto wire rack, with bottom side facing up.  After cake is completely cooled, dust with powdered sugar.

This cake will last several days at room temperature.  You may need to dust more powdered sugar on it every day, if you like.

The Italian Dish