Torta al Limone

By / Photography By Kathryn Brass-Piper | April 03, 2017


1. Heat oven to 350°. Grease an 8-inch cake pan with butter, line with parchment, then lightly grease paper.

2. Combine almond flour, baking powder, and salt in a large bowl, breaking up any lumps. In a separate large bowl, whisk together yogurt, sugar, butter, eggs, vanilla, and lemon zest until smooth.

3. Add dry ingredients to wet and stir to combine thoroughly. Transfer batter to prepared cake pan and spread into an even layer.

4. Bake on center rack until lightly browned and slightly firm to touch, 35–40 minutes. Let cool in pan before inverting onto a cooling rack. Once completely cool, invert onto a serving platter.

5. While cake is cooling, combine heavy cream and mascarpone in a large bowl. Beat with an electric mixer until thick and smooth. Add powdered sugar and limoncello and beat until stiff peaks form.

6. Once cake is completely cooled, top with whipped mascarpone cream and garnish with candied lemon slices.

NOTE: I use potato starch in this recipe to help create a finer and more cohesive crumb. However, the recipe will still work well if you replace the potato starch with an equal amount of almond flour, it will just be a bit more dense and crumbly.

About this recipe

To try some homemade limoncello, visit these local restaurants.

Flavio’s Brick Oven: 5239 Open Blvd, Siesta Key; 941-349-0995;

Dolce Italia: 6551 Gateway Ave, Sarasota; 941-921-7007;

Caragiulos: 69 S Palm Ave, Sarasota; 941-951-0866;


  • 2¼ cups almond flour
  • ¼ cup potato starch
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup unsweetened whole milk yogurt, room temperature
  • ½ cup sugar
  • ¼ cup melted butter, plus more for pan
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 1 cup heavy cream
  • 4 ounces mascarpone cheese
  • ⅓ cup powdered sugar
  • 2 tablespoons limoncello

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