Lemon Cake

I’ll be happy to help you with the lemon cake recipe! It’s a refined and fragrant dessert, perfect for concluding a meal or accompanying a cup of tea. Here’s how to proceed:

Ingredients

• 200 g of 00 flour
• 150 g granulated sugar
• 100 g softened butter
• 3 eggs
• The grated zest of 2 untreated lemons
• The juice of 1 lemon
• 1 sachet of baking powder
• 1 pinch of salt
• Powdered sugar (for decorating)

Preparation

1. Preheat the oven to 180 °C and butter and flour a pan about 22 cm in diameter.
2. In a bowl, cream the softened butter with the granulated sugar until you obtain a fluffy and light mixture.
3. Add the eggs one at a time, continuing to beat after each addition until fully incorporated into the mixture.
4. Incorporate the grated lemon zest and then the lemon juice, mixing well.
5. Sift the flour with the baking powder and the pinch of salt, then add it spoonful by spoonful to the wet mixture, mixing gently with a spatula or wooden spoon to avoid lumps.
6. Pour the batter into the prepared pan and level the surface with the back of a spoon.
7. Bake the cake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for a few minutes before turning it out onto a wire rack.
9. Once cooled, dust it with powdered sugar before serving.

Trivia

The lemon cake is a classic in pastry making and every region of Italy has its own version. Some variations include adding milk to make the batter even moister, or using chopped almonds to enrich the flavor. Additionally, you could accompany the cake with lemon cream or a simple glaze made with lemon juice and powdered sugar for an extra touch of freshness and flavor.