Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 8 slices
This Italian Lemon Cake is a decadent, deliciously moist cake that is perfect for breakfast, snack, or dessert! A dream cake with 1 tablespoon measurement. This is another of my most-loved Italian dessert that is very hard to miss!
INGREDIENTS :
- 2 large eggs
- 24 tbsp all-purpose flour (1 ½ c.) (195g.)
- 16 tbsp sugar (1 c.) (200g.)
- 1 tsp baking powder
- zest one lemon
- 2 tbsp lemon juice
- 10 tbsp milk (½ c. + 2 tbsp) (150 g.)
- 10 tbsp vegetable oil (your choice I use corn or sunflower oil) (½ c. + 2 tbsp) (125 grams)
TOPPING:
- 2-3 tbsp Icing/powdered sugar for dusting finished cooled cake
DIRECTIONS:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Grease an 8 or 9-inch cake pan or 20 to 23 cm, then dust with flour.
Step 3: Place the flour and baking powder in a small bowl. Mix well until combined.
Step 4: Beat the sugar and eggs in a large bowl on low to medium speed for about 5 minutes until light and fluffy.
Step 5: To the bowl, add the zest, juice, oil, and milk. Continue to beat until blended, then add the flour mixture and beat again on low speed until smooth.
Step 6: Into the prepared cake pan, pour the mixture and place in the preheated oven. Bake the cake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and allow it to cool in the pan. To a cake platter, transfer the cake.
Step 7: Before dusting the cake with powdered/icing sugar, allow it to cool fully first. Serve and enjoy!
Notes:
- Make sure to beat the eggs and sugar only at low speed and never on high. Also, when adding the flour mix, beat on low.
- You can also use a whisk or spatula instead of a mixer.
Nutrition Facts:
Calories: 286kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 42mg | Sodium: 24mg | Potassium: 102mg | Sugar: 18g | Vitamin A: 90IU | Vitamin C: 1.5mg | Calcium: 51mg | Iron: 0.8mg
TABLESPOON ITALIAN LEMON CAKE
Ingredients
- 2 large eggs
- 24 tbsp all-purpose flour (1 ½ c.) (195g.)
- 16 tbsp sugar (1 c.) (200g.)
- 1 tsp baking powder
- zest one lemon
- 2 tbsp lemon juice
- 10 tbsp milk (½ c. + 2 tbsp) (150 g.)
- 10 tbsp vegetable oil (your choice I use corn or sunflower oil) (½ c. + 2 tbsp) (125 grams)
- TOPPING:
- 2-3 tbsp Icing/powdered sugar for dusting finished cooled cake
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Grease an 8 or 9-inch cake pan or 20 to 23 cm, then dust with flour.
Step 3: Place the flour and baking powder in a small bowl. Mix well until combined.
Step 4: Beat the sugar and eggs in a large bowl on low to medium speed for about 5 minutes until light and fluffy.
Step 5: To the bowl, add the zest, juice, oil, and milk. Continue to beat until blended, then add the flour mixture and beat again on low speed until smooth.
Step 6: Into the prepared cake pan, pour the mixture and place in the preheated oven. Bake the cake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and allow it to cool in the pan. To a cake platter, transfer the cake.
Step 7: Before dusting the cake with powdered/icing sugar, allow it to cool fully first. Serve and enjoy!
