TABLESPOON ITALIAN LEMON CAKE

By michellecresta

**All tablespoons (and teaspoon) are level not heaping.
Notes
Eggs and sugar should be beaten on low speed, never on high speed. When adding the flour mix on low speed.
TOPPING
2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake

Ingredients

• 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

Details

Preparation time 2mins
Cooking time 40mins
Adapted from anitalianinmykitchen.com

Preparation

Step 1

Pre-heat oven to 350F (180C), grease and flour a 7 inch cake or bundt pan.
In a small bowl whisk together the flour and baking powder.
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.
Then add the zest, juice, oil and milk, beat until combined. 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 / icing sugar. Enjoy!