Tablespoon Italian Lemon Cake
User Reviews
4.3
Tablespoon Italian Lemon Cake
Description
Tablespoon Italian Lemon Cake brings together simple pantry ingredients like flour, sugar, eggs, lemon zest, lemon juice, vegetable oil, and milk to create a subtly citrus-flavored dessert. The method begins by beating eggs and sugar on low speed until very light and fluffy, which contributes to the cake's airy structure. Incorporating dry ingredients carefully using low speed mixing preserves this texture. The lemon zest and juice infuse freshness, while the vegetable oil and milk add moisture to the crumb.
Baked in a greased and floured round pan at 350°F (180°C) for about 40 minutes, it finishes with a dusting of powdered sugar that enhances its simplicity. The crumb is tender without being dense or overly sweet, making it a good choice for slice-and-serve occasions where you want a gentle lemon flavor without heaviness.
This cake stores well at room temperature for several days when wrapped, or in the refrigerator to extend freshness. It can also be frozen once fully cooled for longer keeping. The recipe notes offer tips on mixing techniques to maintain the cake’s delicate texture and storage advice to prevent drying.
Ingredients
- 24 tablespoons all-purpose flour 1 ½ cups
- 1 teaspoon baking powder
- 16 tablespoons sugar 1 cup
- 2 large egg
- zest lemon one
- 2 tablespoons lemon juice
- 10 tablespoons vegetable oil your choice; i.e. corn or sunflower oil; ½ cup + 2 tablespoons
- 10 tablespoons milk ½ cup + 2 tablespoons
EXTRAS
- 2-3 tablespoons powdered sugar for dusting finished cooled cake
*Room temperature, remove from the fridge 45-60 minutes before using.
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch round cake pan (20-23 cm).
- In a small bowl whisk together the flour and baking powder.
- In a large bowl beat on low speed sugar and eggs until very fluffy and light. Approximately 5 minutes.
- Then add the zest, juice, oil and milk, beat until combined on low speed. Then add the flour mixture and beat on low speed until smooth.
- Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool in pan then remove to a cake plate.
- Let cool completely before dusting with powdered / icing sugar. Enjoy!
**All tablespoons (and teaspoon) are level not heaping.
Notes
- Beat eggs and sugar on low speed to achieve a fluffy batter without overworking.
- Mix flour into the batter gently on low speed or incorporate by hand with a whisk or spatula if preferred.
- Store the cooled cake wrapped at room temperature for up to 4 days or refrigerate airtight for up to 5 days; bring to room temperature before serving.
- Freeze the fully cooled cake wrapped in foil or plastic and placed in a freezer-safe bag; thaw overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 42mg | 14% |
| Sodium | 24mg | 1% |
| Potassium | 102mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
