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Archive for lemon cake

Lemon Glazed Ginger Cake

Monday, April 17th, 2017
Lemon Glazed Ginger Cake, ginger cake, cake, summer cake

We literally can’t stop eating this, so you know you’ve got to try our Lemon Glazed Ginger Cake!

You’re sitting down to have a nice cup of tea (or coffee!), and it hits you. You need something to eat alongside it. This Lemon Glazed Ginger Cake is the not only the perfect complement to your steaming mug, it’s also a delicious breakfast and mid afternoon snack. Don’t let the long name fool you either, we’ve managed to put together an easy, yummy recipe you can throw together anytime!

And the taste is something you have to try to believe! Lemons have that perfect attention grabbing taste that’s just sour enough. And ginger? Well, it’s known for adding intense, spicy flavor to both sweet and savory dishes. Putting these together adds a new depth to the lemons and the entire cake. The holes poked into the cake after baking allows the sweet syrup to ooze into every layer, making for a moist, delicious cake. Nothing dry about this creation!

So why not make it your next lazy Sunday and enjoy all week long? Watch our video and check out the recipe!


    Lemon syrup, lemon glazed ginger cake, ginger cake, lemon cake, summer cake

    Delicious in coffee, tea, and obviously cake, there’s a ton of uses for our sweet and sour Lemon Syrup!

    • 1 stick + 3 tbsp butter
    • ¾ cup sugar
    • ¾ cup water
    • 2 tbsp Amoretti® Lemon Syrup
    • ¾ cup light corn syrup
    • ½ lemon of lemon zest
    • 2 cup all-purpose flour
    • 1½ tsp baking powder
    • 1¾ tsp ginger
    • 1½ tsp cinnamon
    • ¼ tsp salt
    • 2 eggs
    • 1 tsp soda
    • ⅓ cup cooled black or red tea
    • 1 lemon of juice
    • ½ lemon of lemon zest
    • 1 tbsp water
    • ¼ cup baker’s sugar


    1. CAKE: In a saucepan combine the butter, sugar, water, lemon syrup, light corn syrup, and half of a lemon’s worth of lemon zest.
    2. Bring to a boil.
    3. Remove from the heat, transfer to another bowl, and let cool for 20-25 minutes, whisking occasionally so the butter stays incorporated.
    4. Sift the dry ingredients and set them aside.
    5. Lightly spray and line an 8-inch square pan with parchment paper. Lightly spray the paper.
    6. Once the syrup has cooled, whisk the eggs in a mixer.
    7. Add the cooled syrup and tea.
    8. Add dry ingredients and mix, scraping the bowl a couple of times.
    9. The mix is runny. Make sure all the dry ingredients are mixed in.
    10. Bake at 350 °F degrees for 45-60 minutes.
    11. GLAZE: Combine all ingredients and whisk to fully incorporate.
    12. Once the cake is cooked, use a small stick to poke holes all around the cake.
    13. Immediately and slowly, pour the glaze over the hot cake and smooth with a small off-set spatula. This pushes some of the glaze down into the cake.
    14. Let it cool on a rack before wrapping and chilling overnight.

      • Make the topping just before the cake is done.
      • This cake is served warm, with whipped cream or crème Fraiche, or cold the next day.
      • It makes a great breakfast bread with morning coffee or tea!

Lemon Almond Cake

Tuesday, May 10th, 2016
Amoretti Lemon Almond Cake

This light lemon cake is perfect for a springtime brunch!


    Amoretti Ingredients almond flour and lemond extract

    Amoretti’s ingredients impart vibrant flavor!

    • 2 zested and juiced lemons
    • ¼ teaspoon Amoretti® Lemon Extract
    • ¾ cup + 2 tablespoons sugar
    • 4 extra large eggs
    • 6 tablespoons butter cubed
    • 9 tablespoons butter, soft
    • 1 cup + 1 tablespoon all purpose flour
    • 1 cup + 2 tablespoons sugar
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 extra large eggs
    • ¼ cup Amoretti® Almond Flour
    • 2 tablespoons sliced almonds, toasted


    1. Combine first 4 ingredients, mix thoroughly, and heat in a double boiler to boiling.
    2. Heat on low heat to 179°F or until it coats the back of a spoon.
    3. Remove from heat and stir in butter.
    4. Mix until smooth, or whisk until thoroughly combined.
    5. Place in bowl or small pan and cover with plastic, making sure the plastic wrap touches the top of the lemon curd, to avoid a skin from forming.
    6. Chill in ice bath before placing into refrigerator to cool.
    7. Chill for 2 hours.
    8. Cake: Cream butter and 1 cup sugar until fluffy.
    9. Sift flour, baking powder and salt.
    10. Add eggs one at a time, scraping bowl.
    11. Add almond flour to butter batter, then add the sifted dry ingredients.
    12. Pour into pan.
    13. Drop 8 tablespoons lemon curd onto the batter, around perimeter of cake pan, leaving a small border space evenly around.
    14. Drop 3-4 tablespoons lemon curd into center.
    15. Sprinkle with toasted almonds and 1 tablespoon sugar.
    16. Bake in 350°F oven until a toothpick comes out clean, making sure the stick goes into the cake, not the curd. About 40 minutes.
    17. Cool 10 minutes. Release sides and continue to cool.
    18. Remove cake from pan and cool to room temperature before chilling or serving.
    19. Top each piece of cake with whipped cream.
    20. Enjoy!