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Italian Lemon Cake: A Light, Refreshing, and Zesty Dessert

A moist Italian lemon cake with a soft, airy texture, topped with powdered sugar, fresh lemon slices, and purple flowers, served on a cake stand.
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This Italian lemon cake is a perfect balance of tart lemon flavor and sweet, soft texture. The cake is light and fluffy, dusted with powdered sugar, and garnished with fresh lemon slices and aromatic purple flowers for a stunning presentation. It’s an ideal dessert for spring gatherings or a refreshing treat after any meal.

Ingredients

For the Cake:

  • 2 cups (240g) all-purpose flour – Sifted to ensure the cake is light and fluffy.

  • 1 ½ teaspoons baking powder – This will help give the cake structure and lift.

  • ¼ teaspoon salt – Enhances the flavor and balances the sweetness.

  • 1 cup (200g) granulated sugar – Sweetens the cake without overpowering the lemon.

  • 1 cup (225g) unsalted butter, softened – This adds moisture and richness to the cake.

  • 4 large eggs – The eggs help bind everything together and add moisture to the batter.

  • Zest of 2 lemons – Fresh lemon zest adds intense citrus flavor.

  • ½ cup (120ml) whole milk – Adds moisture to the batter and contributes to the light texture.

  • 2 tablespoons fresh lemon juice – Adds a fresh, tangy flavor that brings the cake to life.

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar – To make a smooth and sweet glaze.

  • 2 tablespoons fresh lemon juice – Provides a sharp, tangy contrast to the sweetness of the sugar.

  • 1 teaspoon lemon zest – Adds another layer of citrus flavor to the glaze.

Instructions

Step 1: Preheat the Oven and Prepare the Pan

Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal after baking.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this aside while you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large bowl, cream the butter and granulated sugar together until the mixture is light and fluffy. You can do this using an electric mixer or a stand mixer, but a hand whisk will work just as well. This process should take about 3-4 minutes.

Step 4: Add the Eggs and Lemon Zest

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Then, mix in the lemon zest. The zest adds an intense citrus flavor, which will infuse the cake with that classic lemony taste.

Step 5: Alternate Adding Dry Ingredients and Milk

Now, alternate adding the dry ingredients and milk to the wet mixture. Start with a third of the dry ingredients, mix until combined, then add half of the milk. Repeat this process, ending with the dry ingredients. This method will help the batter stay smooth and evenly mixed.

Step 6: Bake the Cake

Pour the batter into your prepared cake pan and smooth 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. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Making the Lemon Glaze

While your cake is cooling, make the lemon glaze.

Step 1: Mix the Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Stir until smooth. If the glaze is too thick, you can add a little more lemon juice to achieve the desired consistency.

Step 2: Glaze the Cake

 

Once the cake has cooled completely, drizzle the glaze over the top of the cake, allowing it to drip down the sides for an elegant finish. The glaze will harden as it sets, giving the cake a beautiful, glossy finish.

Find it online: https://foodiesavory.com/2025/03/26/italian-lemon-cake/