Tablespoon Italian Lemon Cake
Italian Lemon Cake: A delicious, moist cake where all you need is a tablespoon for measurement. Fast, easy, and so good! The perfect breakfast, snack, or dessert cake recipe.
Italian Lemon Cake: A delicious, moist cake where all you need is a tablespoon for measurement. Fast, easy, and so good! The perfect breakfast, snack, or dessert cake recipe.
- 2 eggs
- 1 teaspoon baking powder
- 2 tablespoons lemon juice
- zest one lemon
- 12 tablespoons all purpose flour
- 10 tablespoons sugar
- 10 tablespoons milk
- 10 tablespoons vegetable oil your choice, i used corn oil
- 2-3 tablespoons icing/powdered sugar for dusting finished cooled c for dusting finished cooled cake
- Carbohydrate 11.8574587766022 g
- Cholesterol 3.50833333250489 mg
- Fat 13.8563083609818 g
- Fiber 0.322154404009308 g
- Protein 3.16594326216409 g
- Saturated Fat 1.53227415614253 g
- Serving Size 1 1 Serving (97g)
- Sodium 4410.90205606411 mg
- Sugar 11.5353043725929 g
- Trans Fat 0.282562754600411 g
- Calories 183 calories
Step-by-step
- Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan or 7 inch bundt pan.
- In a small bowl whisk together the flour and baking powder.
- In a large bowl beat on medium speed sugar and eggs until fluffy and light. Approximately 3-4 minutes. Then add the zest, juice, oil and milk, beat until combined. Then add the flour mixture and beat until smooth.
- 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.
- Let cool completely before dusting with powdered / icing sugar.
My Easy Tablespoon Lemon Cake
Life as a busy working mom is a whirlwind of school runs, meetings, and endless to-do lists. Finding time for myself, let alone baking elaborate desserts, feels like a luxury. But sometimes, a little slice of heaven is exactly what I need to recharge. That's where this Tablespoon Italian Lemon Cake comes in.
This recipe is a game changer. Forget complicated measurements and lengthy processes. This cake uses only tablespoons for measuring – perfect for those moments when you're short on time but still crave something delicious. The ingredients are simple and likely already in your pantry, making it a spontaneous treat any day of the week. The zesty lemon flavor is incredibly refreshing, providing a lovely contrast to the moist, tender crumb.
I first discovered this recipe from a friend who swears by its simplicity and foolproof nature. Skeptical at first (I'm a bit of a baking enthusiast and prefer precise measurements), I was pleasantly surprised. The cake turned out perfectly moist and flavorful, with a lovely, subtle sweetness. It’s become a regular fixture in my kitchen, a delightful little treat I can whip up for breakfast, an afternoon snack, or even a light dessert.
The best part? My kids absolutely love it. It's a fantastic way to sneak in a little bit of healthy goodness without them even knowing! The lemon zest adds a vibrant zing, and the light texture makes it perfect for little tummies. Even my husband, a man who usually prefers more robust desserts, enjoys this cake's refreshing simplicity.
The beauty of this recipe lies in its adaptability. While the original recipe calls for corn oil, I've experimented with other oils like olive oil (for a richer flavor) and even avocado oil (for added health benefits). The results have always been amazing. Feel free to adjust the sweetness to your liking as well. If you prefer a less sweet cake, simply reduce the amount of sugar. And don't hesitate to get creative with the toppings! A dollop of whipped cream or a sprinkle of fresh berries can elevate this cake to the next level.
This cake is more than just a recipe; it's a testament to the simplicity of good food and the joy of creating something delicious without the stress. It reminds me that even amidst the chaos of everyday life, there's always room for a little bit of sweetness. So next time you're craving a quick and easy treat, give this Tablespoon Italian Lemon Cake a try. I guarantee it'll become a new favorite in your kitchen too.
Tips and Variations:
- Make it Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend.
- Add some spice: A pinch of cinnamon or nutmeg can add warmth and complexity to the flavor.
- Citrus variations: Experiment with other citrus fruits like oranges or grapefruit.
- Glaze it up: Add a simple lemon glaze after the cake has cooled completely.
- Make it a layer cake: Double the recipe and bake in two 8-inch cake pans to create a beautiful two-layer cake.
This recipe truly embodies the spirit of simple baking – a delicious outcome with minimal effort. It's a recipe I'll continue to cherish, and I hope you will too.
