Tablespoon Italian Lemon Cake
Italian Lemon Cake a delicious moist Cake, and all you need is a tablespoon for measurement. Fast and Easy and so good. The perfect Breakfast, Snack or Dessert Cake Recipe.
I first tried this cake a little while ago at a friend’s house. To tell the truth it was delicious but a little on the sweet side for me. But that didn’t stop me from asking for the recipe.
This Tablespoon Lemon Cake was along the same lines as my Easy Yogurt Cake that was given to me in yogurt cup measurements! But this cake is actually called Torta dei 12 Cucchiai / 12 Tablespoon Cake.
Ingredients :
- 12 tablespoons all purpose flour
- 1 teaspoon baking powder
- 10 tablespoons sugar
- 2 eggs (large)
- zest one lemon
- 2 tablespoons lemon juice
- 10 tablespoons vegetable oil (your choice, I used corn oil)
- 10 tablespoons milk
TOPPING
- 2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake
Instructions :
- Pre-heat oven to 350F (180C), grease and flour a 7 inch cake or 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 very fluffy and light. Approximately 5 minutes.
- Then add the zest, juice, oil and milk, beat until combined. Then add the flour mixture and beat until smooth.
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get full recipes : anitalianinmykitchen.com