Tablespoon Italian Lemon Cake

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.  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 I call it the “Tablespoon Cake”.

I have always been a lover of Lemons, from anything and everything Lemon flavoured to even the Lemon cologne.  But not until I came to Italy did I ever see or have Lemon Trees.  Yes it took us a good 20 years to get our tree to grow a Lemon,  when everyone else was drowning in them.

Tablespoon Italian Lemon Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

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.

Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: Fast & Easy Italian Cake, Lemon Cake for Breakfast or Snack
Servings: 8 slices
Calories: 286 kcal

12 tablespoons all purpose flour
1 teaspoon baking powder
10 tablespoons sugar
2 eggs
zest one lemon
2 tablespoons lemon juice
10 tablespoons vegetable oil (your choice, I used corn oil)
10 tablespoons milk
2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake
US Customary – Metric

Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan or 7 inch 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 fluffy and light.  Approximately 3-4 minutes.

Then add the zest, juice, oil and milk, 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 toothpick comes out clean.  Let cool in pan then remove to a cake plate.

Let cool completely before dusting with powdered / icing sugar.  Enjoy!

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