An Italian in My Kitchen Blog author Rosemary describes this traditional Italian Lemon Cake as “a delicious moist cake that’s fast and easy to make and provides the perfect breakfast, snack or dessert.”
In Italian it is called the ‘Torta dei 12 Cucchiai ‘ – the 12 Tablespoon Cake. As she notes in the instructions, the tablespoons are level, not heaped.
The blogpost for the cake can be found at https://anitalianinmykitchen.com/lemon-cake/
Tablespoon Lemon Cake
Servings: 16
Ingredients
- 12 tbsp all purpose flour
- 1 tsp baking powder
- 10 tbsp sugar
- 2 large eggs
- i zest lemon
- 2 tbsp lemon juice
- 10 tbsp vegetable oil corn oil recommended
- 10 tbsp milk
- 2-3 tbsp icing sugar for dusting cooked cake
Instructions
- Pre-heat oven to 350F (180C) grease and flour an 8 inch cake tin or a 7 inch bundt pan.
- In a small bowl whisk together the flour and the baking powder.
- In a large bowl beat on medium speed sugar and eggs until very fluffy and light (approx five minutes)
- Then add zest, juice, oil and milk and 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 a toothpick comes out clean.
- Let cool completely before dusting with icing sugar.
- ***** All tablespoons (and teaspoon) are level, not heaped.Thanks to Rosemary at https://anitalianinmykitchen.com/lemon-cake/
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