There’s something about a simple lemon cake that feels both fresh and comforting at the same time.
It’s the kind of recipe that works for any moment—
whether you’re serving it with your morning coffee or enjoying a slice after dinner.
What makes this cake so special is how easy it is to prepare while still delivering bright, citrusy flavor.
With just a few basic ingredients and a tablespoon for measuring,
you’ll end up with a soft, moist cake that’s perfectly balanced between sweet and tangy.
Dust it with powdered sugar and serve—it’s a no-fuss dessert that always feels a little bit special.
For the Lemon Cake
- All Purpose Flour – forms the base of the cake and gives it structure while keeping the crumb soft.
- Baking Powder – helps the cake rise and creates a light, fluffy texture.
- Sugar – adds sweetness and also helps create a tender, moist crumb.
- Eggs – act as a binder and add richness to the batter. Make sure they are at room temperature for best results.
- Lemon Zest – brings bright, fresh citrus flavor that really makes this cake stand out.
- Lemon Juice – adds a subtle tang and enhances the lemon flavor throughout.
- Vegetable Oil – keeps the cake moist and soft. Neutral oils like corn or sunflower work well.
- Milk – helps create a smooth batter and adds extra moisture to the cake.
For Finishing
- Powdered Sugar – lightly dusted over the cooled cake for a simple, classic touch of sweetness.
Simple Quick Tablespoon Italian Lemon Cake
A soft and fragrant lemon cake that comes together using just a tablespoon for measuring. Simple, quick, and perfect whether you want something for breakfast, a light snack, or a sweet finish to a meal.
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Servings: 8 slices
Notes
Ingredients
- 24 tablespoons all purpose flour (1 ½ cups)
- 1 teaspoon baking powder
- 16 tablespoons sugar (1 cup)
- 2 large eggs
- zest one lemon
- 2 tablespoons lemon juice
- 10 tablespoons vegetable oil (your choice I use corn or sunflower oil) (½ cup + 2 tablespoons)
- 10 tablespoons milk (½ cup + 2 tablespoons)
- 2–3 tablespoons icing/powdered sugar for dusting finished cooled cake
Instructions
- Set your oven to 350°F (180°C). Prepare an 8 or 9 inch (20–23 cm) round cake pan by greasing and lightly flouring it.
- In a small bowl, combine the flour and baking powder by whisking them together.
- In a larger bowl, beat the eggs and sugar on low speed until the mixture becomes pale, airy, and very fluffy—this should take about 5 minutes.
- Add in the lemon zest, lemon juice, oil, and milk. Mix on low speed until everything is well incorporated.
- Gradually add the dry ingredients and continue mixing on low speed until the batter is smooth.
- Transfer the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan, then move it onto a serving plate. Once fully cooled, dust the top with powdered sugar before serving.
- All tablespoons and teaspoons should be level, not heaped.
- Always mix eggs and sugar on low speed, never high. The same applies when incorporating the flour.
- If using a mixer doesn’t give the desired result, you can fold in the flour mixture by hand using a whisk or spatula.
- Keep the cooled cake at room temperature in an airtight container or wrapped well. It will stay fresh for up to 4 days.
- Refrigerate for up to 5 days if needed, ensuring it is sealed tightly to prevent drying; bring to room temperature before serving.
- To freeze, wait until the cake is fully cooled, then wrap it twice (plastic wrap or foil) and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight at room temperature before enjoying.
- Can I use bottled lemon juice instead of fresh?
You can use bottled lemon juice if needed, but fresh lemon juice and zest will give you the best flavor. It really makes a difference in how bright and fresh the cake tastes. - Why did my cake turn out dense?
This cake can turn out dense if the batter is overmixed or if the eggs and sugar weren’t beaten long enough. Make sure to mix just until combined and take your time when beating the eggs and sugar so the cake stays light and soft. - How do I keep the cake from drying out?
To keep the cake from drying out, avoid overbaking it. Start checking a few minutes early and remove it from the oven as soon as a toothpick comes out clean. - Do I really need room temperature ingredients?
Yes, using room temperature ingredients is important. They blend together more smoothly and help create an even, tender texture throughout the cake. - How should I store the cake?
You can store the cake at room temperature for a few days as long as it’s covered well. If refrigerating, make sure it’s sealed tightly so it doesn’t dry out, then bring it back to room temperature before serving.
