Food Network star Valerie Bertinelli’s English Lemon Cake citrus pie is the perfect snack with a cup of coffee or afternoon tea. His recipe also features a bit of crunch, thanks to a handful of sliced almonds.
Its satisfying tartness comes, of course, from the lemon zest, but also from another ingredient you might never have thought of including in a cake.
Bertinelli’s English lemon cake is his mother’s recipe
the old One day at a time star writes in her cookbook, Valérie’s home cooking, that the citrus flavor of his snack is more pronounced the day after cooking. And by the way, Bertinelli knows why this recipe interests you.
“This English Lemon Cake is a wonderfully satisfying after-dinner treat and is even better the next day as a lemony pick-me-up with my caffeine around 3 a.m.,” she writes. “That’s why you’re looking at this recipe right now.”
She found the recipe in her mother’s box of recipe cards and after baking it herself, she knew that there are people like me who sometimes want their cakes to do double duty: score at dinner and be available for snacking the next day. It’s here. … Thanks Mom!”
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Valérie Bertinelli’s Cake Gets Extra Lemon Acidity From One Ingredient
Bertinelli’s dessert is a veritable pantry dream.
He calls for granulated sugar, unsalted butter, large eggs, all-purpose flour, baking powder, kosher salt, whole milk, slivered almonds, lemon zest, powdered sugar, optional whipped cream and the ingredient that gives the cake a citrusy shake. concentrated flavor of undiluted frozen lemonade.
“The reason this cake works is the texture of the pound cake,” she added. “It’s delicious, with a good lemon flavor and savory almonds for a bit of crunch.”
Get the full recipe on Valérie Bertinelli’s website.
Her lemon love cake is a creamier dessert
Bertinelli clearly appreciates the citrus flavor profile in their desserts and their Lemon Love Cake is another example.
Rich and creamy, this dessert is easy to prepare with a few shortcuts for cooking at home.
In addition to the zest and juice of one lemon, canola oil, two pounds of ricotta cheese, one pound of mascarpone cheese, four eggs, about a cup of sugar, vanilla and whole milk, this cake is quick with lemon-flavored boxed cake mix and the icing ingredient that gives the cake its delicious flavor: instant lemon pudding mix.
Many reviewers loved the richness of the snack from the cheeses, with one saying, “I made this cake for Easter Sunday. It was a complete success! It was very light. With the cheeses, it tasted like cheesecake. Will definitely do again! Keep cooking Valerie!
Another noted that it just wasn’t lemony enough for her taste: “This cake is awesome, however, there are a few things to consider. This is a cake prepared in advance. It is much better when refrigerated. …I also added lemon extract to the cake mix, cheese layer and frosting to make it more lemony. All in all, great recipe.
Get the full recipe, video and reviews on the Food Network website.
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