This Tablespoon Italian Lemon Cake is delicious, lemon-flavored, fluffy, and incredibly easy to prepare. The name itself suggests that there's no need for a scale or measuring cup, making it perfect even for kitchen novices.
Although the original version features lemon, the Tablespoon Lemon Cake can be easily adapted to any flavor - orange zest and juice, cocoa (by replacing part of the flour with cocoa powder), or by adding fruits, nuts, or chocolate chunks.
For more experienced people, we've also provided the ingredient measurements in grams and milliliters. Additionally, if you have a slightly larger pan than the 24cm one used here, you can adjust the ingredients proportionally by 1/3 for optimal results (our mobile app can handle this automatically for you).
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Wash the lemon thoroughly, grate the zest from half of it, and squeeze the juice.
Place 3 eggs in a bowl and measure 12 tablespoons of sugar (or 160g).
Mix the ingredients well with a mixer or whisk until a white foam forms.
Gradually add 12 tablespoons of oil (or 70ml), continuing to mix.
Add 12 tablespoons of milk (or 70ml), a pinch of salt, the juice and zest of half a lemon, and mix well.
Combine 12 tablespoons of flour (or 160g) and 1 teaspoon of baking powder.
Mix with a whisk or mixer until a smooth, slightly liquid batter forms, without lumps.
Pour the batter into a 24cm diameter mold, lined with baking paper.
Bake the Tablespoon Lemon Cake in a preheated 180 degrees C oven for 30-40 minutes, or until it's evenly browned.
Allow the cake to cool slightly before serving. Optionally, you can sprinkle powdered sugar on top for decoration.
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