Italian Lemon Cake Recipe
The traditional Italian lemon cake recipe has a delicate, tender texture that melts in the mouth. Its taste is lightly sweet with a bright, fresh lemon flavor that is both refreshing and subtle.The buttery richness balances the citrus notes, creating a harmonious flavor that is not overwhelming. A gentle vanilla undertone adds depth while the slight tang of lemon zest enhances the overall profile.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
- 8-inch round cake pan (or similar)
- Parchment paper
Ingredients
- 4 large eggs at room temperature
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted and cooled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk at room temperature
- 1/2 teaspoon pure vanilla extract
- Zest of 1 lemon optional, for extra lemon flavor
- 2 tablespoons lemon juice optional, for extra lemon flavor
Instructions
Preheat the oven and prepare the pan
- Set your oven to 350°F (175°C). Grease an 8-inch cake pan with butter and sprinkle lightly with flour, or line it with parchment paper so the cake doesn’t stick.
Mix the dry ingredients
- In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside for later.
Beat the eggs and sugar
- In a large bowl, whisk the eggs and sugar together using a hand mixer for about 3 to 5 minutes. Stop when the mixture is pale and fluffy. This step traps air in the batter, which helps the cake rise.
Combine wet and dry ingredients
- Gently fold in the melted butter, milk, and vanilla extract (or lemon zest/juice if using) into the egg mixture. Then, slowly add the dry ingredients, folding just until everything is combined. Be careful not to over mix, or the cake will become dense.
Bake the cake
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake
- Let the cake rest in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before serving.
Notes
Note: For an extra lemony flavor, you can add a simple glaze made from powdered sugar and lemon juice on top once the cake has cooled. Make sure all ingredients are at room temperature for the best texture.
Nutrition Facts Of Italian Lemon Cake Recipe
Calories: 230 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 5 g | Sugar: 22 g