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Italian Lemon Cake (Torta al Limone)

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A delightful Italian lemon cake that captures the essence of sunshine with its zesty lemon flavor and tender crumb.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your cake slides out easily.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the lemon zest and lemon juice.
  5. Mix the flour, baking powder, and salt in another bowl. Gradually add this dry mixture to the wet ingredients, alternating with the milk until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  9. Dust with powdered sugar before serving.

Notes

For extra moisture, substitute half of the milk with Greek yogurt. Add a teaspoon of lemon extract for amplified lemon flavor.

Nutrition

Find it online: https://delishrecipezbylucy.com/italian-lemon-cake/

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