Lemon Torta Caprese (Torta Caprese Bianca al Limone)

Lemon Torta Caprese, known as Torta Caprese Bianca al Limone, is a delicious and tender Italian almond flour cake made with white chocolate and lemon. This classic Italian dessert from the Island of Capri is perfect to make ahead and is great for any occasion! 

FIVE-STAR REVIEW: I had this cake with a cup of coffee and OMG! It was tender, the lemon flavor comes thru in a pleasant way and it melts in your mouth. Highly recommend!

​If you love bright and lemony desserts, then you need to try this Lemon Torta Caprese. This flourless white caprese cake is so simple to put together and has perfect flavor and texture. 

For a classic version of this cake, try my authentic Torta Caprese made with dark chocolate. If you love Italian lemon cakes, try my famous Lemon Ricotta Cake, Lemon Mascarpone Tart, or this Lemon Polenta Cake. 

You’ll Love Lemon Torta Caprese!

Lemon Torta Caprese is a delicious dessert made with just a few ingredients. It’s a unique version of the classic Italian torta caprese flourless cake. 

This cake is made with white chocolate, lemon zest, and almond flour. The beaten egg whites keep the cake light and moist and replaces the baking powder. 

If you love lemon cakes, you have to give this recipe a try. Plus, it’s naturally gluten-free thanks to the almond flour in place of the all purpose flour in the cake batter. 

This is one of those lemon cake recipes that tastes better the next day too! Try having it in the morning with a cup of coffee. 

I like to make this cake during the summer when I’m craving a simple sweet treat, but it would be delicious any time. I’ve made Lemon Torta Caprese many times and this recipe is tested and perfected for the best result every time! 

Ingredients

• White Chocolate: use a good quality white chocolate. One 4.4 ounce bar is enough for this recipe. You can use good quality white chocolate chips if that’s what you have on hand. 
• Lemon: you’ll need the juice and zest of one large lemon. 
• Almond Flour: make sure you are using almond flour and not almond meal. 
• Eggs: you’ll need both egg whites and egg yolks. Room temperature eggs work best. 
• Butter: use half a stick of either salted or unsalted butter. 
• Sugar: use a bit of granulated sugar in the batter. You’ll also need icing sugar to dust the top of the finished cake. 

How to Make Lemon Torta Caprese

Lemon Torta Caprese is made in a 9-inch round springform but you could use a cake pan if needed. Be sure to spray the pan well and line with a piece of parchment paper. 

Follow along as I give you step-by-step instructions on how to make the best Lemon Torta Caprese!

Melt White Chocolate in a Double Boiler

To make a double boiler, pour about an inch of water into a small saucepan and bring to a low simmer. Set a glass bowl on top set so that is not touching the water. 

Add in the white chocolate and stir until the chocolate is melted. Then, add in the butter and use a whisk to stir until the ingredients are well combined. 

Note that you will need to really whisk the white chocolate and butter together so they combine as they have tendency to separate. Set aside to cool slightly. 

Make the Cake Batter

​In a large bowl, combine the egg yolks and sugar. Use a hand mixer to mix until the mixture is light and frothy. Then, mix in the lemon juice and lemon zest. 

Add in the cooled white chocolate mixture and mix to combine. Then, mix in the almond flour. 

In a separate bowl, use the hand mixer to whip the egg whites until they form stiff peaks. Fold the whipped eggs in to the cake batter and gently fold into batter using a rubber spatula. 

Pour into Pan and Bake

Once the egg whites are mostly incorporated into the batter (it’s fine to have a few small white areas), pour the batter into the prepared pan and smooth the top. 

Place the cake in a preheated oven and bake for 30-35 minutes. You’ll know the cake is ready when the sides start to pull away from the pan and a toothpick inserted in the middle of the cake comes out clean.  

Let the cake cool on a wire rack for at least 15 minutes. Then, run a knife around the inside of the pan before removing the collar. Make sure the cake is completely cooled before slicing. 

​Lemon Torta Caprese Serving Suggestions

Finish off your cooled cake with a sprinkle of powdered sugar. You can also garnish with lemon wedges. 

​Sometimes I like to serve lemon torta caprese with a thin topping of fresh whipping cream and a sprinkle of lemon zest. 

Store leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze for up to a week. 

Recipe Tips

High quality ingredients. Use a good-quality white chocolate (not white chocolate chips) for a creamy, balanced sweetness, and finely ground blanched almond flour for a smooth crumb. Coarsely ground almonds will result in a grainier texture. 

Whisk egg whites separately. Separate your eggs and whip the whites to stiff peaks, then gently fold them into the batter. This gives the cake its signature lightness despite being flourless and dense with nuts and chocolate.

Don’t overbake. A lemon torta caprese should be moist and slightly fudgy in the center. Bake just until the edges are set and the middle still has a slight jiggle. Overbaking will make it dry and crumbly.

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