Tablespoon Italian Lemon Cake

Name: Tablespoon Italian Lemon Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 24 tablespoons all purpose flour (1 ½ cups) ((195 grams)); 1 teaspoon baking powder; 16 tablespoons sugar (1 cup) ((200 grams)); 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) ((125 grams)); 10 tablespoons milk* (½ cup + 2 tablespoons) ((150 grams)); 2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 8

Author : Rosemary Molloy

Ingredients

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24 tablespoons all purpose flour (1 ½ cups) ((195 grams))1 teaspoon baking powder16 tablespoons sugar (1 cup) ((200 grams))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) ((125 grams))10 tablespoons milk* (½ cup + 2 tablespoons) ((150 grams))2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake

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Instructions

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Step 1

Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch cake (20-23 cm)

Step 2

In a small bowl whisk together the flour and baking powder.

Step 3

In a large bowl beat on low to medium speed (low is best but no higher then medium speed) sugar and eggs until very fluffy and light. Approximately 5 minutes.

Step 4

Then add the zest, juice, oil and milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.

Step 5

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.

Step 6

Let cool completely before dusting with powdered / icing sugar. Enjoy!