TABLESPOON ITALIAN LEMON CAKE

I first tried this cake a little while ago at a friend’s house.  To tell the truth it was delicious but a little on the sweet side for me.  But that didn’t stop me from asking for the recipe.

And as it turned out this was another one of those you-gotta-love “Italian Desserts”.

This Tablespoon Lemon Cake was along the same lines as my Easy Yogurt Cake that was given to me in yogurt cup measurements!  But this cake is actually called  Torta dei 12 Cucchiai / 12 Tablespoon Cake.

I actually remade this cake a few times until I got it  right, or as the Italian declared now this is a Lemon Cake!

And that was to bring a couple of ingredients down to 10 tablespoons instead of 12, and to add a little more of this and a little less of that.

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
• 2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake
• US Customary - Metric

Instructions

1. Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan or 7 inch bundt pan.
2. In a small bowl whisk together the flour and baking powder.
3. In a large bowl beat on medium speed sugar and eggs until very fluffy and light.  Approximately 5 minutes.
4. ........................................

for full recipes please see : anitalianinmykitchen.com

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