When I told my husband that I was baking a cake, from scratch, lights lit up in his eyes.
“A sheet cake?”, he asked.
“Oh, well, what flavor frosting will it have?”.
“It won’t have any”.
“Well, then, I’ll eat it, but that’s not really a cake, is it?”
And that brings me to my novice baking question – what exactly is the difference between a cake and a torte? According to Wikipedia, a torte is a cake with many layers. Not so here. At Baking 911, they say a torte is a cake with little to no flour. Well, this torte has 3 & 3/4 cups of it.
What I can tell you about this cake/torte is this: it is rich, lemony, buttery, and delicious. This is not the kind of dessert you would present as a birthday cake, but rather one that begs to be served with a hot cup of tea at 4 in the afternoon. I might even put it out as part of a brunch or lunch buffet, or maybe sliced very thin after dinner with a small glass of limoncello on the side.