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5.0 from 3 votes

Italian Lemon Cake (Soft and Moist)

This Italian Lemon Cake is soft, fluffy, and bursting with bright citrus flavor, a must-try for lemon lovers!It has a unique twist: no butter, no milk! Instead, it’s made with sunflower oil and plain yogurt, which create a soft, tender crumb while enhancing the fresh lemon flavor. The result? A cake that’s lighter, but still rich in taste and wonderfully aromatic.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 461 kcal
Course: Dessert , Cake
Cuisine: Italian

Ingredients

  • 4 eggs
  • 180 g granulated sugar - ⅞ cup
  • 100 ml sunflower oil - ⅖ cup
  • 125 g white yogurt - ½ cup
  • 1 organic lemon - zest and juice
  • 140 g "00" flour - 1 cup
  • 100 g cornstarch - ~¾ cup
  • 16 g baking powder - 4 teaspoons
  • 1 pinch salt
  • powdered sugar - for decoration

Instructions

    Cup of Yum
  1. To make this Italian Lemon Cake, start by cracking the eggs into a large mixing bowl. Add the sugar and whisk together until the mixture becomes pale and slightly foamy.
  2. Wash and dry the lemon, then grate its zest finely. Add the zest to the egg mixture, followed by the yogurt. Stir gently until the ingredients are well combined.
  3. Pour in the oil and mix thoroughly until fully incorporated. Then squeeze the juice of the lemon and strain it through a sieve if necessary to remove any seeds or pulp. Add the lemon juice to the mixture and stir again. Finally, add a pinch of salt.
  4. In a separate bowl, combine the flour, the cornstarch, and the baking powder. Sift the dry ingredients through a fine sieve to remove any lumps. Gradually add the sifted dry ingredients to the wet mixture, stirring continuously to avoid clumps.
  5. Using a whisk or an electric mixer on low speed, mix until the batter is smooth and fully combined. Once ready, grease and flour an 8-inch (20 cm) cake pan, making sure to coat the entire surface to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula if needed.
  6. Preheat your oven to 170°C (340°F), static mode. Once hot, place the cake on the middle rack and bake for 45 minutes. Avoid opening the oven door too soon, as this may cause the cake to deflate. After 40 minutes, check for doneness by inserting a toothpick in the center—if it comes out clean or with a few dry crumbs, the cake is ready. If needed, bake for an additional 5 minutes.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar for an extra touch of sweetness.

Nutrition Information

Serving 100g Calories 461kcal (23%) Carbohydrates 66g (22%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 14g Trans Fat 0.01g Cholesterol 112mg (37%) Sodium 343mg (14%) Potassium 124mg (4%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 183IU (4%) Vitamin C 10mg (11%) Calcium 207mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 461

% Daily Value*

Serving 100g
Calories 461kcal 23%
Carbohydrates 66g 22%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 14g 70%
Trans Fat 0.01g 1%
Cholesterol 112mg 37%
Sodium 343mg 14%
Potassium 124mg 3%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 183IU 4%
Vitamin C 10mg 11%
Calcium 207mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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