4.3 from 845 votes
Tablespoon Italian Lemon Cake
This Tablespoon Italian Lemon Cake features a light, fluffy texture achieved by whipping sugar and eggs until airy, then gently folding in flour and lemon components. The bright lemon zest and juice add a fresh citrus note complemented by vegetable oil and milk for moisture. Baked until golden and finished with a dusting of powdered sugar, it's a straightforward cake suited for casual tea times or light desserts. The recipe's stepwise mixing technique helps create a tender crumb and balanced flavor without heaviness.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
slices
Calories:
286 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
Italian
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!
Cup of Yum
**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
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%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 286
% 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.