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Tablespoon Italian Lemon Cake

Italian Lemon Cake a delicious moist Cake, and all you need is a tablespoon for measurement.  Fast and Easy and so good. The perfect Breakfast, Snack or Dessert Cake Recipe.

Prep Time
10 mins
Cook Time
10 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 eggs*
  • zest one lemon*
  • 2 tablespoons lemon juice*
  • 10 tablespoons vegetable oil (your choice I use corn or sunflower oil) (½ cup + 2 tablespoons)
  • 10 tablespoons milk* (½ cup + 2 tablespoons)
EXTRAS
  • 2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake
*Room temperature, remove from the fridge 45-60 minutes before using.

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch round cake pan (20-23 cm).
  2. In a small bowl whisk together the flour and baking powder.
  3. In a large bowl beat on low speed sugar and eggs until very fluffy and light.  Approximately 5 minutes.
  4. 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.
  5. 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.
  6. Let cool completely before dusting with powdered / icing sugar.  Enjoy!
**All tablespoons (and teaspoon) are level not heaping.

Notes

  • Eggs and sugar should be beaten on low speed, never on high speed. When adding the flour mix on low speed.
  • If you are having trouble with this cake, a reader mentioned beating the flour into the mixture by hand instead of with a mixer. A whisk or spatula would work for this.
  • Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 4 days at room temperature. You can also store the cake in the fridge, just be sure to make it airtight or it will dry out, it will keep for up to 5 days in the fridge, bring it to room temperature before serving.
  • Freeze the cake once it is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.

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 (3%) Sugar 18g (36%) Vitamin A 90IU (2%) Vitamin C 1.5mg (2%) Calcium 51mg (5%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 8slices

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.