10 October, 2018
TABLESPOON ITALIAN LEMON 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
- 2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake
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 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 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!
RECIPE from: https://anitalianinmykitchen.com/lemon-cake