5-Minute Lemon Cake
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 45 min
- Serving: 8
- Cost: Low
PRESENTATION
If you're craving something tender and moist, and you don’t want to spend ages in the kitchen, the 5-minute lemon cake is your go-to. Seriously, it’s really really quick and easy. This Italian classic is about simplicity and speed—mix a few basic ingredients, and you’re ready to bake in just five minutes. Whether you use oat milk for a lactose-free option or stick with regular milk, it’ll taste just as good.
The magic? The lemon flavor. It makes each bite sweet and a little zesty. In Italy, this easy lemon cake is a fave for breakfast, a snack, or even dessert—often with whipped cream or custard. Pretty simple, really. And here's the thing, it brightens up mornings or adds that homemade touch to your afternoon coffee.
Across Italy’s regions, you’ll find creative spins on this quick lemon cake recipe. Some families toss in blueberries or strawberries for a fruity vibe, while others add coconut or creamy ricotta for that extra softness. Also, there’s a cool trend of making individual microwave lemon cake cups.
The golden top and bright lemon scent reveal its homemade charm, fitting the Italian way—simple yet really tasty. Whether you go for a lemon cake in a cup or a full-sized loaf, you’ll get something moist and a bit tangy. So, so good. It’s amazing how this fast lemon dessert comes together so quickly. And really, it still tastes like you spent much longer making it. In the realm of Italian sweets, this easy lemon cake is a standout when you want something fresh, light, and full of flavor, without all the fuss. No question.
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INGREDIENTS
- for a 22 cm (about 8.7 in) pan
- Type 00 flour 1.7 cups (200 g)
- Eggs 6 oz (165 g) - (3 medium)
- Sunflower seed oil ½ cup (100 g)
- Sugar 0.8 cup (150 g)
- Oat milk 0.7 cup (150 g)
- Potato starch 10 tbsp (80 g)
- Baking powder 4 tsp (16 g)
- Lemon peel 1
- Lemon juice 3.3 tbsp (50 g) - About 3 tbsp + 1 tsp (50 g ≈ 50 mL)
- Fine salt to taste
- for decorating
- Powdered sugar to taste
How to prepare 5-Minute Lemon Cake
To prepare the 5-minute lemon cake, first wash the lemon thoroughly and grate the zest, taking care to use only the yellow part. Squeeze it with a citrus juicer, strain the juice to remove any seeds and set it aside 1. Crack the eggs into a large bowl, add the granulated sugar 2 and a pinch of salt 3, then whisk by hand until you have a homogeneous mixture.
Pour in the oat milk 4, the vegetable oil 5 and the strained lemon juice 6, continuing to mix until all the liquid ingredients are fully incorporated.
Add the flour 7, potato starch 8 and baking powder 9, preferably sifted.
Finally add the grated lemon zest 10. Whisk until you obtain a smooth, uniform batter without lumps 11. Line a 22 cm (about 8.7 in) diameter cake pan with parchment paper and pour in the batter 12.
Bake in a preheated conventional oven at 356F (180C), on the middle rack, for 45 minutes. Before removing from the oven, check doneness with the toothpick test: if it comes out dry, the cake is ready. Let the cake cool completely in the pan 13 for a few minutes, then transfer it to a rack until fully cooled. Before serving, finish with a light dusting of powdered sugar 14 and serve 15.