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
How to make Tablespoon Italian Lemon Cake
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
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!
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.
