Lemon Italian Coffee Cake

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next, take a 6 cup, 7 1/2x3-inch Bundt pan and give it a light coating of butter or cooking spray to prevent the cake from sticking, followed by a dusting of flour. Then, evenly distribute sliced almonds around the bottom and base of the pan for added flavor and texture. Set it aside for now.

In a large mixing bowl, combine eggs and granulated sugar using an electric mixer. Add in oil, freshly squeezed lemon juice, and the grated zest of a lemon to create a well-balanced mixture. Gradually incorporate flour into the mix until it is fully absorbed and combined. Add a pinch of Lievito to enhance flavor, then mix until well incorporated. Pour the batter into the prepared pan in an even layer.

Bake the cake in a preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove it from the oven and let it cool for 10 minutes before proceeding.

Run a sharp knife along the sides of the pan to loosen and release the cake from its confines. Place it in the freezer for 20 minutes to firm up.

Remove the cake from the freezer and carefully invert it onto a serving platter.

Mix powdered sugar with freshly squeezed lemon juice in a small bowl until you achieve a smooth, even glaze. Place the glaze in a resealable bag and snip off the corner to create a piping nozzle. Drizzle the glaze over the top of the cake in a decorative pattern.