This Italian Lemon Cake is a simple yet stunning dessert that’s bursting with bright, zesty lemon flavor. Light, moist, and melt-in-your-mouth delicious, it’s the perfect cake for any occasion—or just because! With its delicate crumb and refreshing citrus notes, this cake will quickly become a favorite.
Why You’ll Love This Recipe:
- Light & Zesty: The fresh lemon juice and zest add a vibrant, tangy flavor that balances the sweetness of the cake.
- Simple Ingredients: Made with pantry staples and easy-to-follow steps.
- Melts in Your Mouth: The texture is soft, airy, and utterly irresistible.
Ingredients (Serves 6–8):
For the Cake Batter:
- 3 large eggs , at room temperature 🥚
- 100 g (3.5 oz) granulated sugar 🫚
- Pinch of salt 🧂
- 60 g (2 oz) plain yogurt 🥄
- Zest of 1 lemon (only the yellow outer peel ) 🍋
- 45 ml freshly squeezed lemon juice (reserve remaining juice for optional glaze ) 🍋
- 60 g (2 oz) unsalted butter , melted 🧈
- 170 g (6 oz) all-purpose flour 🌾
- 5 g (≈1 tsp) baking powder ⚗️
Optional Glaze:
- 100 g (≈1 cup) powdered sugar , sifted 🫚
- 1–2 tablespoons reserved lemon juice 🍋
Instructions:
Step 1: Preheat the Oven 🔥
- Preheat your oven to 180°C (350°F) .
- Grease and lightly flour a round 8-inch cake pan or line it with parchment paper for easy removal.
Step 2: Prepare the Batter 🥄
- In a large mixing bowl, whisk together the eggs , granulated sugar , and pinch of salt until pale, light, and slightly thickened (about 2–3 minutes with a hand mixer or whisk ).
- Stir in the plain yogurt , lemon zest , and freshly squeezed lemon juice until fully combined.
- Add the melted butter and mix gently to incorporate.
- Sift in the flour and baking powder . Fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix—lumps are okay!
Step 3: Bake the Cake 🍳
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30–35 minutes , or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Optional Glaze 🍯
- In a small bowl, whisk together the powdered sugar and 1–2 tablespoons of reserved lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Drizzle the glaze over the cooled cake for a sweet, tangy finish.
Step 5: Serve and Enjoy 🍴
- Slice the cake into wedges and serve as-is or with a dollop of whipped cream or a dusting of powdered sugar.
- Pair with a hot cup of tea or coffee for a delightful treat.
Tips for Success:
- Room Temperature Ingredients: Use eggs and yogurt at room temperature for a smoother batter and better rise.
- Lemon Zest: Only use the yellow outer peel of the lemon for the zest—avoid the bitter white pith underneath.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days .
- Freeze Option: Wrap the cake tightly in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.
Nutritional Information (per slice, makes 8 slices):
- Calories: ~200 kcal
- Protein: ~4g
- Carbohydrates: ~30g
- Fat: ~8g
Indulge in this Famous Italian Lemon Cake for a dessert that’s light, zesty, and utterly melt-in-your-mouth delicious. Its simplicity and bold citrus flavor make it a standout treat for any occasion. Whether you’re enjoying it with family, sharing it with friends, or savoring it solo, this cake is sure to bring a touch of sunshine to your day. Drizzle with glaze, slice, and enjoy every bite!
