Books & Spoons Recipe for Italian Lemon & Almond Cake

It's hard to believe April is here in a blink of an eye. Anyone else gets the feeling that time is flying by this year, and the whole winter went by while waiting for it to arrive?! 
Easter is just around the corner and with that in mind, I wanted to share with you a lovely cake recipe from Italia. I do not have any claims to this recipe. I have had this written down with a pencil in my recipe box for years, and I am not certain of the origin of the recipe. But the story goes that it is a traditional recipe from Capri, an island in Italy’s Bay of Naples, that is famous for its limoncello, amongst other things.  And since this is a lemon cake with almonds in it, I have faith that the story is correct.
​The flavors of the tart citrus with the sweetness of the cake and the hint of the almonds giving depth to the taste is perfect for an Easter brunch, dessert with little cream and berries on the side, or just a slice with a cup of coffee while watching the kids hunt eggs around the yard. Or you can have it as a snack and serve it with iced tea while sitting in the spring sun and enjoying the time together with loved ones or a good book in the shade. 
The cake is very moist with rich flavors and I could imagine using this recipe also for lemon cupcakes with cream cheese icing on them. 
Whatever way you choose to use it, I hope you enjoy it! Till next time
~ Cheers!

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ITALIAN LEMON CAKE

INGREDIENTS

•    200 g of butter at room temperature
•    3 dl sugar
•    1 teaspoon vanilla extract
•    2 eggs
•    1 (organic) grated lemon peel
•    3/4 cup real lemon juice
•    1 dl milk
•    4 dl flour
•    1 dl finely ground almonds
•    1 teaspoon baking powder

decoration
   icing sugar/powdered sugar 

1. Set the oven to 175 C / 350 F 
2. Carefully butter and flour the bundt cake pan (ø 21 cm) (You can use either fine breadcrumbs or AP flour)
3. Beat the butter and sugar until they form a creamy and pale foam. 
4. Add the eggs one by one while whisking batter. 
5. Add the grated lemon peel, lemon juice, and milk while stirring.
6. Mix the dry ingredients and sift into the batter. 
7. Blend until smooth. 
8. Pour mixture into pie pan and cook the middle of the oven for about 45 minutes (check the doneness with a wooden stick)
9. Cool and decorate with icing sugar.