TABLESPOON ITALIAN LEMON CAKE
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
Instructions
for full recipes please see : anitalianinmykitchen.com
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
- Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan or 7 inch bundt pan.
- In a small bowl whisk together the flour and baking powder.
- .................................
for full recipes please see : anitalianinmykitchen.com
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