Soft lemon cake

Name: Soft lemon cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Sugar 0.8 cup; Eggs (about 3 medium) 6 oz; Sunflower seed oil 9 tbsp; Lemon juice (strained) 3.5 oz; Lemon peel (untreated) 2; Baking powder 3 ¼ tsp; Fine salt 1 pinch; Butter to taste; Powdered sugar to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

When Italian families gather for breakfast, they often reach for a soft lemon cake. Seriously good. It's known for its moist and light texture, using seed oil instead of butter. This keeps it tender and airy, just like the traditional torte da credenza found in Italy. And the standout feature? Its colorful, fresh flavor. Really, really fresh.

Thanks to grated zest and filtered juice from thick-skinned, organic lemons—no bottled juice here—you get a bright, tangy taste. It awakens your senses and fills your kitchen with an incredible aroma. So here's the thing: these cakes are a staple in many Italian homes, enjoyed as a breakfast delight or a quick snack.

While there are countless lemon cake variations across Italy, the classic version sticks to its roots. Simple, honest ingredients with no unnecessary fillings or frostings—just pure lemon goodness and a fluffy lemon cake texture that melts in your mouth. And look, the simplicity doesn't mean it's boring. Some folks like to get creative—adding oranges or even a bit of ricotta for a unique twist—but the original moist lemon cake is ultimate comfort food. Perfect for a quiet morning.

It is a soft cake that stays fresh for days, thanks to the oil. Never dense or heavy. Those who cherish homemade treats appreciate how this easy lemon cake recipe shows the core of Italian home baking: straightforward, fuss-free, and bursting with natural flavor. Pretty simple.

Whether you’re pairing it with your morning espresso or just craving something sweet and light, this cake is a perfect fit. The real lemon flavor—always balanced, never overpowering—makes it a favorite across all ages. Pretty much. Italian kitchens excel at keeping things simple and genuine, and with this homemade lemon cake—which is awesome—you achieve that golden crumb everyone loves, while having the freedom to add your personal touch if you are feeling adventurous. Cannot go wrong.

INGREDIENTS

for a 9-inch (22 cm) pan: Type 00 flour 2 cups (250 g); Sugar 0.8 cup (165 g); Eggs 6 oz (170 g) - (about 3 medium); Sunflower seed oil 9 tbsp (120 g); Lemon juice 3.5 oz (100 g) - (strained); Lemon peel 2 - (untreated); Baking powder 3 ¼ tsp (16 g); Fine salt 1 pinch

For greasing and garnishing: Butter to taste; Powdered sugar to taste

Preparation

How to prepare Soft lemon cake

To prepare the soft lemon cake, first wash, dry and grate the lemons' zest 1, then squeeze and strain the juice to obtain about 3.4 fl oz (100 g) 2. In a large bowl, pour the sugar over the eggs 3.

Beat with an electric mixer for about ten minutes or until the mixture is pale and fluffy 4, then add the oil in a thin stream while reducing the speed of the beaters 5. Next, add the lemon zest 6.

Also incorporate the lemon juice 7, then sift the flour and baking powder 8. Add a pinch of salt as well 9.

Turn the beaters on again just long enough to combine everything 10. Transfer the batter into a 9-inch (22 cm) pan that you have previously buttered 11 and level carefully by rotating the pan between your hands 12.

Bake in a preheated conventional oven at 338°F (170°C) for about 60 minutes, checking doneness with the toothpick test 13. Once cooked, remove the cake from the oven and let it cool slightly, then unmold it and wait for it to cool completely 14. Finally, dust with powdered sugar to taste. Your soft lemon cake is ready to be enjoyed 15!

Storage

The soft lemon cake can be stored under a glass dome for 4–5 days.

You can freeze the lemon cake after it has completely cooled, perhaps already sliced. Store it in the freezer for up to 3 months and let it thaw in the refrigerator.

Tip

You can enrich the batter of the soft lemon cake with chopped almonds for a more rustic touch, or flavor it with freshly grated ginger for a fresh, pungent note.

Among other classic pantry cakes to make at home, you can't miss the Yogurt Cake or the Donut!

For the translation of some texts, artificial intelligence tools may have been used.