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Italian Lemon Cake

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A delightful Italian Lemon Cake that embodies the spirit of Italian baking with its bright flavor and airy texture.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the fresh lemon juice and lemon zest until well combined.
  5. Combine the all-purpose flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  7. Pour the batter into the prepared cake pan, smoothing the top.
  8. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  10. Dust with powdered sugar before serving.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/italian-lemon-cake/

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