Lemon Cake a delicious moist Italian Cake, and all you need is a tablespoon for measurement. Fast and Easy and so good. The perfect Breakfast, Snack or Dessert Cake Recipe.
Lemon Cake
Lemon CakeGive me a tablespoon and I will give you a Cake! A delicious moist Lemon Cake at that.
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.
Be sure to watch the Video!
And as it turned out this was another one of those you-gotta-love “Italian Desserts”.
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.
I actually remade this cake a few times until I got it right, or as the Italian declared now this is a Lemon Cake!
And that was to bring a couple of ingredients down to 10 tablespoons instead of 12, and to add a little more of this and a little less of that.
And that is why it’s called the “Tablespoon Cake”.
How to make Lemon Cake
- Beat egg and sugar until light and fluffy
- add zest and juice, milk, oil and combine
- Add flour and baking powder and beat until smooth
- Pour into prepared cake or bundt pan and bake.
- Simple, Easy and so good! And all you need is a tablespoon!
Italian Lemon Cake
If you have noticed Italians are not big on lots of creams or frostings. A simple dusting of powder sugar is all that is needed on most desserts.
Unless of course we are talking about Tiramisu. But again it is not an overly sweet dessert.
And this cake is also on the smaller size, so a larger than 8 inch cake pan is not going to give you the height that you see in this Lemon Cake.
What baking pans can I use for this Cake?
- An 8 inch (20 cm) round cake pan.
- A 7 1/2 x 3 inch (19 x 8 cm) bundt pan. (this is the best size for this cake).
- An 8 x 8 x 1 1/2 inch (20 x 20 x 4 cm) square pan.
- An 8 1/2 x 4 1/2 x 2 1/2 inch (21 x 11 x 6 cm) Loaf pan.
I actually found that the best size for this cake is a 7 1/2 bundt pan, do not go higher than an 8 inch.
More Delicious Lemon Dessert Recipes
Tips for making this Lemon Cake a success
When I received comments from readers who have tried this cake and it rose and then when it came out of the oven it sank, I really wanted to discover why this was happening. So …
I decided to make it changing up my beating speed. I started out beating the eggs and sugar on low speed but then turned up to medium high. I continued to beat the ingredients going from medium to medium high.
And yes the cake rose and then sank almost immediately once it was out of the oven.
I then made the cake again, this time beating the whole time on low speed (speed #1) and the cake came out perfect. So remember beat on low speed, and the eggs and sugar must be beaten at least 5-7 minutes.
How to adjust the recipe for high altitude
- Decrease baking powder by 1/8 teaspoon
- Decrease sugar by 1/2 tablespoon
- Increased both oil and milk by 1 tablespoon each
- And increase the temperature to 375F. Thanks to Linda for writing in and letting me know.
I use both lemon juice and lemon zest in this recipe. Some insist that the zest has more lemon flavour than the juice.
The zest is the oil of the lemon and is therefore filled with the pure lemon flavour.
The juice holds the acidic tart taste of the lemon. Just be sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness. And you don’t want that!
So grab your tablespoon and let’s make a Lemon Cake. Enjoy!
Tablespoon Italian Lemon 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 low to medium speed (low is best but no higher then 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 on low speed until smooth.
- Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool in pan then remove to a cake plate.
- Let cool completely before dusting with powdered / icing sugar. Enjoy!
**All tablespoons (and teaspoon) are level not heaping.
Notes
Nutrition
Dawn says
Hi. I want to try this as a Bundt cake, but I cannot find the size pan you suggest. There are smaller and much larger, but no 7.5” Bundt cake pans. Can you recommend one?
Really can’t wait to try this!
Thank you!
Rosemary says
Hi Dawn, a 7 inch would work fine too. Let me know how it goes.
Amy says
Excellent cake. It even works really well gluten- and dairy-free using almond milk and a 1-for-1 gluten-free flour mix. I could barely tell it was gluten-free.
Rosemary says
Hi Amy, thanks so much and thanks for letting me know it works for gluten free. Have a Happy Holiday Season.
Zeynab Rashidpour says
Hi, I tried to make this cake and 2 times out of 5 times it came out good. I follow all of your suggestions but still, the cake sank after I take it out of the oven! pls pls help me to make it.
Rosemary says
Hi Zeynab, Sorry to hear that, I think a humid day doesn’t help either. Make sure you go slow and the ingredients are at room temperature.
Vesna says
I made this today and it is very moist an flavorful. I used a rather large bundt pan because that’s what I had and my cake is not very high. I might try to double the recipe for added height next time and add baking time.
Rosemary says
Hi Vespa thanks so much, yes it is a smaller cake so doubling might be a good idea. Have a great week.
Anna says
Hi Rosemary this cake resonates with my Italian upbringing everything was measured with the
table -spoon, and I enjoyed counting in Italian when my mum made her cakes.
I have made the cake and a light spongy lovely cake I need to perfect it as some of the cake at the bottom was a bit dense not sure why? I used vegetable oil, as I cud not find corn oil as yet! Cud this be the reason?
Rosemary says
Hi Anna, thanks so much, ,maybe try using a light vegetable oil if you find one. Glad I could bring back memories of your upbringing. Have a wonderful Sunday.
maajidah says
hi! just had to let you know i tried your recipe and it came out awesome light,fluffy and moist! thank you for an awesome recipe its just perfect, i topped mine with a lemon zest drizzle icing.
Rosemary says
Hi Maajidah thanks so much, so glad you liked it. Good idea with the lemon zest drizzle. Have a great weekend.
Beth says
Such a light, airy dessert. I will be making it again!
Rosemary says
Hi Beth, thanks so much.
Leny Mercado says
My first time baking and i used this recipe! I followed the every instructions and my first cake turned out looking good, moist and yummy ( according to my Mother and cousins haha)
Thank you so much! ❤️
Rosemary says
Hi Leny, thanks you, good for you, this goes to prove that almost all recipes are doable as long as you follow the recipe. Let me know if you try anything else.
Azeema says
Hello
I would not like to change the original rcp as old rcps has their own beauty,but I wld like to add butter instead of oil for my children so how much shall I add.
Thanks .
Rosemary says
Hi Azeema, I have never used anything but oil in this cake although if you want to substitute butter for oil, than it is one for one but be sure to melt the butter and let it cool. Let me know how it goes.
Micayla says
Made a variation based on this recipe. Halved all of the ingredients but used margarine instead of oil, 3 tablespoons sour cream instead of milk, 4 tablespoons lemon juice instead of zest and 5 drops butter pecan flavor concentrate instead of vanilla. It is super moist and the perfect blend of lemon with a hint of pecan.
Rosemary says
Thanks Micayla, glad you enjoyed it.
Jacki says
I am so thankful I found this recipe! Lemons -YAY-Lemons! I enjoy baking & pretty much any good lemon recipe is popular with me. THIS one looks like a major HIT (I read the comments. WOW! Good job here.) I can’t wait to make it. Just gonna require a little shopping (THANK YOU for the ‘excuse’ I’ve been looking for) to buy that smaller Bundt pan.
Rosemary says
Hi Jacki, I hope you enjoy it, let me know. And yes always a good excuse to shop! 🙂
Martha says
Can I use olive oil?
Rosemary says
Hi Martha, I wouldn’t substitute with olive oil, it will make for a denser cake and might give it a different taste also.
Regina Siciliano says
Simple ,easy to make and just the right portion for 286 cal. Will make it again. Many thanks.
Gina
Rosemary says
Hi Gina, thanks, so glad you enjoyed it.
Karen says
I was wondering if i could use a 5x13x7 loaf pan to make this and i have no mixer by hand be ok i love the recipe
Rosemary says
Hi I have never made it as loaf but I think it would work. Let me know how it turns out.
Juliette Costa says
Lovely cake – every time it’s a big hit with the crowd! Thank you for sharing this recipe.
One trick that I can share for those that complain about the lemon taste (don’t get me wrong I love it and lots of it, but not all my friends), I substitute the lemon taste with an orange or grapefruit zest / juice and it comes out just perfect.
Rosemary says
Hi Juliette, thanks so much, so glad you enjoyed it. And thanks for the tips.
Ethel king says
Must say i have in 60 years of cooking never seen measurements in tbsp. ?
Rosemary says
Hi Ethel, it’s an old Italian Cake Recipe.
Alpana says
This Cake looks beautiful. I love anything lemonly. Thank you for the recipe.
Rosemary says
Thanks Alpana, I hope you enjoy it.
Dianna Champlayn says
simply delightful CAKE….easy the way I enjoyed and heavenly to share the guests were in awe
THANK YOU for such magic inspiration
Rosemary says
Hi Dianna, thanks so much and so glad you guest enjoyed it!
Karen says
Good morning Rosemary
Thanks for this recipe. It was quick and easy to make and was enjoyed by all.
Kind regards
Karen
Rosemary says
Hi Karen, thanks so much glad everyone liked it. Have a great weekend.
AFAF ALBAR says
Amazing recipe the cake turned out so fluffy and moist .. I added lemon syrup (lemon juice +powdered sugar)after I took the cake out of the oven
Rosemary says
Hi Afaf, thanks so glad you enjoyed it, and good idea with the lemon syrup.
Maria says
I made the cake and I used vegetable oil. Did I do something wrong? It’s just one inch high. I can see on the web that it rose. It’s much higher than an inch. I followed the instructions as written. The only thing I changed was the sugar. I used 5 tbs of sugar instead of 10.
Please let me know what the problem is; despite the non rising of this lemon cake, the taste was wonderful!!!!!!
Rosemary says
Hi Maria, it’s probably because you halved the sugar, sugar isn’t just for sweetness it also helps with the texture and that is why it was so flat. Also be sure to beat on low. Glad you liked the taste. Have a great Sunday.
Ora Lee whorton says
I love baking and please send me all recipes
Rosemary says
Hi Ora, thanks you can sign up for newsletters or notifications.
Rachel says
THE CAKE WAS DELISH! However, my eggs never got ‘light and fluffy’ which resulted in a very, very flat cake. I did the low speed, adjusted it to medium after about 10 minutes. Questioning whether this was supposed to be egg whites and not the whole egg?
Rosemary says
Hi Rachel, no the whole egg, just stay on low speed the eggs and sugar should go to a light pale colour, and 10 minutes is good enough, do not increase speed. Hope that helps.
Daevania Maistry says
Favorite of mine and my family. Honestly is divine and such a perfect treat. Thank you for sharing this spectacular recipe, I have made this so many times and each time it was delicious.
Rosemary says
Hi Daevania, thanks so much, so glad everyone likes it.
Cherrie Felisbret says
We had Italian Theme night and I had to bring an Italian dessert. This was easy and all I had to buy was a fresh lemon. It was a hit. I use a round pan because I didn’t have the right size Bundt pan. I pre-sliced to check it out and garnished with sweet blueberries. Would make it again!! I wished I could share the pic here. Thanks Rosemary
Rosemary says
Hi Cherrie, thanks, so glad it was a hit. And Italian Theme night must have been fun. If you have instagram you can tag #anitalianinmykitchen. 🙂
Su says
I will be making the cake tonight. I can’t wait to taste it. I’ll report back later.
Rosemary says
Hi Su, I hope you like it and let me know.
Linda Lossing says
I’m so excited to try this recipe. Would you make any adjustments for high altitude? I live in Colorado. I know what adjustments I would make for a regular size cake but wasn’t sure if I needed to adjust this cake.
Rosemary says
Hi Linda, I have never made a cake in high altitude but I would say that maybe you should, let me know how it goes. I hope you enjoy it. Have a great weekend.
Linda Lossing says
Hi Rosemary, Here are the adjustments that I made for high altitude: decreased baking powder by 1/8 teaspoon, decreased sugar by 1/2 tablespoon, increased both oil and milk 1 tablespoon each and increased the temperature to 375F. It came out perfect. Thank you so much for posting this wonderful little cake recipe. I hope you are having a terrific Mother’s Day!
Rosemary says
Thanks so much Linda, for letting me know I added a note in the recipe. Glad you enjoyed. And I hope you had a wonderful mother’s day. Have a great week.
Linda says
This cake looks beautiful! Always love the bright yellow color and zesty flavor of any delicious lemon baked goods. Making a whole recipe using tablespoon measurements is a new one for me but this cake looks so moist and yummy that I’ve got to try it.
Rosemary says
Hi Linda, thanks so much, I hope you enjoy it and yes lots of lemon flavour. 🙂
Beth says
I made this cake over the weekend. Hubby and I just loved it. In fact I am enjoying a piece with my coffee right now!
Rosemary says
Hi Beth, thanks so glad you both enjoyed it. Have a great week.
Nica says
I read the whole web page, the comments & all instructions very carefully because I really wanted this cute cake to work! I baked the cake in an 8” round cake pan and it came out perfectly! I love that it’s not too sweet. Thanks for sharing the recipe!
Rosemary says
Hi Nica, thanks so much, so glad it worked, I have no idea why it works for some and not for everyone. One question was it a sunny day when you made it? Thanks
Dolores says
I made this lovely cake for the first time and it turned out fabulously!
YUM, is it ever yummy! Thanks Dolores
Rosemary says
Hi Dolores, so glad you like it 🙂 have a great weekend.
Paula says
Hello, did you have to adjust the baking time when baking in the 8-invh round cake pan?
Rohini says
Came out really good! Thank you.
Rosemary says
Hi Rohini, thanks glad you liked it. Happy New Year.
Nancy Ray says
The Italian lemon Cake was the easiest fastest cake I saw on the internet. I do not want anything fancy because like all most of us have a busy life.
My first baking a cake tonight after I had my prolapse operation for my bladder and backside. It seems no fuss to make this cake. Wish me luck making this cake tonight.
P.S. I love ITALIAN CAKE AND FOOD!
Thank you for posting. Anything fast and easy, please email me. I even like 1 big roasting pan meals to be placed in the oven.