Ingredients:
- 3 large eggs
- 12 tablespoons sugar (white granulated)
- 12 tablespoons vegetable oil (like sunflower or light olive oil)
- 12 tablespoons milk (whole milk is best, but any kind will do)
- 12 tablespoons all-purpose flour (sifted)
- Zest and juice of ½ a lemon (preferably organic)
- 11g (approx. 2 ½ teaspoons) baking powder
- Optional: pinch of salt, vanilla extract (½ tsp), powdered sugar for dusting
- Cake pan: 20cm (8-inch) round, greased and floured
Instructions:
1. Prep the Oven & Pan
Preheat your oven to 180°C (356°F) – conventional (no fan).
Grease and flour your 20cm cake pan or line it with parchment paper.
2. Mix Wet Ingredients
In a large bowl, crack the eggs.
Add the 12 tablespoons of sugar.
Whisk vigorously with a hand whisk or electric mixer until the mixture becomes light, fluffy, and slightly pale (about 2-3 minutes).
3. Add Oil and Milk
Gradually pour in the 12 tablespoons of oil while mixing.
Then, add the 12 tablespoons of milk and mix until fully incorporated.
4. Add Flavor
Zest half a lemon directly into the bowl.
Juice the same half and strain out any seeds before adding.
Optional: Add a splash of vanilla extract or a pinch of salt for balance.
- 5. Incorporate Dry Ingredients
- Sift in the 12 tablespoons of flour, a few spoons at a time, stirring gently after each addition to avoid lumps.
- Add the 11g of baking powder and mix until the batter is smooth and lump-free.
- 6. Bake
- Pour the batter into your prepared cake pan.
- Tap the pan lightly on the counter to release air bubbles.
- Bake for 25–30 minutes or until:
- The edges pull slightly from the pan,
A toothpick inserted in the center comes out clean.
7. Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Once cooled completely, dust with powdered sugar, or drizzle a quick lemon glaze if you like.
Optional Lemon Glaze:
Mix:
1/2 cup powdered sugar
1–2 teaspoons lemon juice
Drizzle over the cake once cool.
Tips for Success:
Use room-temperature eggs and milk for a smoother batter.
Don’t overmix after adding flour – mix just until combined.
For extra moisture and flavor, fold in a tablespoon of Greek yogurt or mascarpone before baking.
Enjoy your homemade Italian cake – soft, simple, citrusy, and so satisfying! Want a chocolate or almond twist next time? I’ve got those versions too!
