Italian Lemon Cake

An easy and simple Italian dessert that is great for Easter or any day of the year!

Course Dessert

Cuisine Italian

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 193kcal

Mix the flour and baking powder in a separate bowl and set aside
1 1/4 cup flour, 2 tsp baking powder
Melt 1 Tbsp butter and put parchment paper down in pan
4 tbsp butter
If you don't have parchment paper, don't worry but you'll want to really make sure the bottom is buttered
Brush the melted butter on all sides and bottom (yes on top of parchment paper)
Coat the pan with white flour and tap off excess as shown in video. You want all sides covered with a nice coat of flour
Use a mixer to cream the butter (1/2 stick) and sugar until evenly blended
1/2 cup sugar, 4 tbsp butter
Add in the eggs one at a time while mixing and mix until well blended
2 eggs
Then add in the milk, lemon juice, and vanilla and blend well
1/4 cup whole milk, 1/4 cup lemon juice, 1 tsp vanilla extract
Then slowly add in the flour and blend until it is a nice creamy smooth thick batter
Pour the batter into the coated cake pan
Bake at 350F for 30-35 minutes until done in center
Remove and let stand for 10 minutes
Flip upside down on wire rack and remove from pan. Let stand for 20-30 minutes until cool
Add confectioners sugar when ready to serve
confectioners sugar for top
Store in a container, not out in the open as it will dry out.
Enjoy!!!

Using a spring form pan makes it easy to release the cake vs a standard cake pan. But you can use a cake pan if you want, just make certain it is greased or buttered to prevent sticking.
Serve Italian lemon cake with espresso or coffee
This cake can be made for Easter, Christmas or any other occasion.
Make sure to let the cake fully cool before adding the confectioners sugar, otherwise it will dissolve.