Italian Lemon Cake
I am starting to feel a little bit normal after the flu.
I wanted to bake tonight but did not want to over do it.
This recipe was perfect. Something easy and after a week of wet and foggy days the lemon was a bright and sunny change.
The recipe is from An Italian in the Kitchen. I use a lot of her recipes. They always come out great.
I cut the recipe in 1/2 and used my small bundt pan. The perfect size for a weekend breakfast snack.
This is the recipe for a full size cake.
195 grams all purpose flour
1 teaspoon baking powder
200 grams sugar
2 large eggs
zest one lemon*
2 tablespoons lemon juice*
1125 grams vegetable oil
150 grams milk
2-3 tablespoons powdered sugar for dusting finished cooled cake
Pre-heat oven to 350F.
Grease and flour an 8 or 9 inch cake (20-23 cm)
In a small bowl whisk together the flour and baking powder.
In a large bowl beat on low speed sugar and eggs until very fluffy and light. Approximately 5 minutes.
Then add the zest, juice, oil and milk, beat until combined on low speed.
Then add the flour mixture and beat on low speed 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 sugar.