Torta Paradiso with Lemon Glaze

Ingredients

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt
• Zest of 2 lemons Zest of 2 lemons
• ½ cup (120ml) whole milk ½ cup (120ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the lemon glaze: For the lemon glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 50g, 34g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
5. 5.
   Stir in the lemon zest and vanilla extract until well combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
9. 9.
   Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack.
10. 10.
    Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.
11. 11.
    Let the glaze set for a few minutes before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Lemon zest — Use a fine grater to zest the lemons, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.
• Dust the finished cake with powdered sugar for an elegant presentation.
• Serve the Torta Paradiso with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist.
• To make mini Torta Paradiso cupcakes, divide the batter into lined cupcake tins and bake for 15-20 minutes.
• For a variation, you can add a handful of fresh blueberries to the batter for a burst of fruity goodness.

Serving advice

Serve the Torta Paradiso at room temperature to fully enjoy its delicate texture and flavors. Slice it into wedges and present it on a beautiful cake stand or dessert plate.

Presentation advice

To enhance the presentation, drizzle some additional lemon glaze over the top of the cake just before serving. Garnish with a sprig of fresh mint or a few lemon zest curls for an elegant touch.