Italian Lemon Cake

Use an 8 in (20 cm) deep round cake pan or similar sized springform pan (use a 2¾ (7cm) deep pan)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Please note that this recipe uses the US customary cup (240 ml). In many other countries, a metric cup equals 250 ml. The difference is usually minor, but it can affect results if the flour is packed or heaped.

Step 2

Preheat the oven to 350ºF/180ºC.

Step 3

Use a little olive oil to coat the inside of an 8-inch (20cm) round cake pan with high sides. Line the base with paper.

Step 4

Whisk or sieve together flour, baking powder and salt. Have you checked the notes below about measuring the flour?

Step 5

Using a hand held (or stand mixer) beat eggs and sugar in a large mixing bowl for 4 minutes on high speed until thick, light and creamy.

Step 6

Reduce the speed to medium and slowly drizzle in the extra virgin olive oil. Followed by milk, lemon juice and lemon zest.

Step 7

With the electric mixer on low speed, spoon in the flour mixture. Stop the mixer and scrape the sides. Then, on medium speed and beat for 30 seconds to 1 minute or until the mixture is smooth and lump-free. Don't overbeat!

Step 8

Scrape in prepared baking pan and bake for 40-45 minutes or until well risen, browned on top and the cake is coming away from the sides of the pan a little. You can insert a skewer into the cake, if it comes out free of batter, it’s ready. If the cake is becoming to too dark, cover lightly with a sheet of foil.

Step 9

Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.

Step 10

Dust with powdered sugar to serve.

↑Support creators by visiting their site 😊