I originally attempted this cake a short time back at a companion's home. To come clean it was scrumptious however a little on the sweet side for me. In any case, that didn't prevent me from requesting the formula.
This Tablespoon Lemon Cake was similarly as my Easy Yogurt Cake that was given to me in yogurt container estimations! Yet, this cake is really called Torta dei 12 Cucchiai/12 Tablespoon Cake.
- 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!
Read more our recipe Strawberry Shortcake Trifles #desserts #recipe
0 Comments