What makes Tablespoon Italian Lemon Cake unique?

The Tablespoon Italian Lemon Cake stands out because all ingredients are measured using tablespoons instead of traditional cups or weights. This makes the recipe incredibly simple and accessible, especially for beginner bakers. It also ensures consistent results without needing special tools.

Can I make Tablespoon Italian Lemon Cake without a mixer?

Yes, you can prepare Tablespoon Italian Lemon Cake without a mixer. While a mixer helps achieve a fluffy texture, you can use a whisk to beat the eggs and sugar thoroughly. Just make sure to mix well until the batter becomes light and airy for the best results.

How do I keep my Tablespoon Italian Lemon Cake from sinking?

To prevent your Tablespoon Italian Lemon Cake from sinking, always mix the batter on low speed and avoid overbeating. Use room temperature ingredients and do not open the oven during the first 30 minutes of baking. Baking the cake immediately after preparing the batter also helps maintain its structure.

Can I store or freeze Tablespoon Italian Lemon Cake?

Yes, Tablespoon Italian Lemon Cake stores very well. You can keep it at room temperature for up to four days in a covered container. For longer storage, freeze the cake by wrapping it tightly. It will stay fresh for up to three months and can be thawed at room temperature before serving.

Tablespoon Italian Lemon Cake Easy Recipe

Name: Tablespoon Italian Lemon Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 1/2 cups (24 tablespoons) all-purpose flour; 1 teaspoon baking powder; 1 cup (16 tablespoons) granulated sugar; 2 large eggs (room temperature); Zest of 1 medium lemon; 2 tablespoons fresh lemon juice; 1/2 cup + 2 tablespoons (10 tablespoons) vegetable oil; 1/2 cup + 2 tablespoons (10 tablespoons) milk; 2–3 tablespoons powdered sugar (for dusting)

Description

Tablespoon Italian Lemon Cake is a moist, light, and easy Italian dessert made using simple tablespoon measurements. Infused with fresh lemon zest and juice, this cake delivers a bright citrus flavor with a soft, tender crumb, perfect for breakfast, snack, or dessert.

Ingredients

Scale

1 1/2 cups (24 tablespoons) all-purpose flour
1 teaspoon baking powder
1 cup (16 tablespoons) granulated sugar
2 large eggs (room temperature)
Zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/2 cup + 2 tablespoons (10 tablespoons) vegetable oil
1/2 cup + 2 tablespoons (10 tablespoons) milk
2–3 tablespoons powdered sugar (for dusting)

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Instructions

Preheat the oven to 350°F (180°C) and grease and flour an 8 or 9-inch cake pan.
In a medium bowl, whisk together the flour and baking powder until evenly combined.
In a large bowl, beat the eggs and sugar on low speed for about 5 minutes until pale, light, and fluffy.
Add the lemon zest, lemon juice, vegetable oil, and milk, then mix on low speed until fully combined.
Gradually add the flour mixture to the wet ingredients, mixing gently on low speed until smooth and lump-free.
Pour the batter into the prepared pan and level the top evenly.
Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Once completely cooled, dust with powdered sugar before serving.

Notes

Always use room temperature ingredients for a smoother batter and better texture.
Mix on low speed to prevent the cake from collapsing after baking.
Do not open the oven during the first 30 minutes of baking.
Use only the yellow part of the lemon zest to avoid bitterness.
Store the cake covered at room temperature for up to 4 days.
Freeze the cooled cake for up to 3 months, tightly wrapped.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 286 kcal
Sugar: 18 g
Sodium: 24 mg
Fat: 19 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 42 mg