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Italian lemon cake
Torta al Limone (Italian Lemon Cake, using butter, milk and Pane degli Angeli; flavored with candied orange and citron)
Originated from: Northern Italy
Occasion: Any time and special times
Contributed by: Anna-Maria Benvenuto

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300 grams (about 10 1/2 ounces) flour
250 grams (about 8 3/4 ounces) sugar
Zest and juice of 2 lemons
100 grams (about 3 1/2 ounces) butter, melted
1/2 glass of milk [3 ounces]
1 egg, separated
2 eggs
Pinch of salt
25 grams (about 4/5 of an ounce) candied citron, cut into small pieces
25 grams (about 4/4 of an ounce) candied orange, cut into small pieces
1 envelop Pane degli Angeli [1 bustina di lievito vanigliato]

For dusting
Icing sugar


Cream sugar and 1 egg yolk.

Gradually add the remaining ingredients, except for the envelop of "Pane degli Angeli."

Mix in the "Pane degli Angeli."

Place the batter in a well-greased round-shaped baking pan.

Bake in a 350 F degrees oven until ready (about 40 minutes).


Before serving dust with icing sugar.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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