Lemon Apple Cake

Name: Lemon Apple Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: Fuji Apples 320 g cleaned 14.1 oz; Lemon peel 2; Lemon juice 0.4 cup; Type 00 flour 1 &frac18; cup; Greek yogurt 0.67 cup; Butter 5 tbsp; Sugar ½ cup; Eggs medium at room temperature 2; Baking powder 2 ½ tsp; Powdered sugar 1 ¼ tbsp

it es fr de br

Difficulty: Very easy
Prep time: 25 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

When it comes to classic Italian desserts, this lemon apple cake is really something special. Like, really. It's perfect for anything from breakfast to an afternoon snack. I mean, the cake has a moist, tender crumb. The apples bake up soft and juicy, making every bite feel like a cozy treat. And the lemon? Adds a fresh, tangy note that totally balances the sweetness. It's way more exciting than your typical apple cake.

Italians—who love a good apple lemon cake—appreciate how it's simple yet tastes like you spent hours in the kitchen. It's the kind of homemade lemon apple cake you'll find in many homes, each with its own twist, but always with that fluffy texture and sunny flavor. As it bakes, the mix of apples and lemon zest fills the kitchen with sweet, citrusy vibes. Comfort food at its best.

This cake works great for any time of day. On a busy morning, a slice of lemon apple dessert pairs perfectly with coffee. Honestly, it's just as tasty as a post-dinner treat or a midday snack. The balance between the soft, moist apples and the bright, zesty lemon makes it special every time. For sure. You might find it as a lemon apple bundt cake or a simple round cake dusted with powdered sugar, but it's all about that golden crust and flavorful inside.

While popular across Europe, in Italy, people really appreciate how easy it is to make and share. The easy lemon apple cake recipe is all about creating something from scratch that feels like home, no matter where you are. Whether enjoyed warm out of the oven or as leftovers, the mellow mix of apple and lemon makes life taste a little brighter.

This cake’s versatility and flavor make it a beloved choice for gatherings or a quiet moment alone. And here's the thing: the ingredients are simple, but the result is always satisfying. Whether you're an experienced baker or just starting out, this cake is a comforting reminder of why certain flavors become classics. With each bite, you'll experience the harmony of textures and tastes that make this dessert really, really special.

INGREDIENTS

Ingredients for an 8-inch pan: Fuji Apples 14.1 oz (400 g) - 320 g cleaned; Lemon peel 2; Lemon juice 0.4 cup (100 g); Type 00 flour 1 ⅛ cup (140 g); Greek yogurt 0.67 cup (150 g); Butter 5 tbsp (70 g); Sugar ½ cup (100 g); Eggs 2 - medium at room temperature; Baking powder 2 ½ tsp (12 g)

For dusting: Powdered sugar 1 ¼ tbsp (10 g)

Preparation

How to prepare Lemon Apple Cake

To prepare the lemon apple cake, start by grating the peel of the cleaned lemons 1, then squeeze and filter the juice, obtaining 100 grams (about 3.5 oz) 2. Now clean the apples by removing the peel and core 3.

First, slice them and then cut into irregular chunks no larger than 3/4 inch; collect the pieces in a bowl 4. Pour both the lemon juice 5 and the grated peel over the apples 6.

Now take care of the dough: pour the sugar into a bowl with the room temperature butter 7. Whip with the beaters for 5-6 minutes, or until the mixture is somewhat whipped 8. Then add the eggs one at a time and continue to whip 9.

Incorporate the Greek yogurt 10 and then sift the flour and baking powder 11. Mix quickly with the beaters 12.

Turn them off and pour the apple cubes with the juice 13. Fold in with a spatula 14 and transfer to a greased and floured 8-inch pan 15.

Carefully level by rotating the pan between your hands 16, then bake in a preheated static oven at 340°F 17. Once the lemon apple cake is completely cool, serve, if desired, with a bit of powdered sugar 18.

Storage

We recommend storing the lemon apple cake at room temperature under a glass dome for 2-3 days.

You can freeze it after baking.

Advice

If you want to replace the butter with oil in your lemon apple cake, you will need to change the beating process: start with the eggs and sugar, then add the oil slowly and finally the yogurt. In this case, you will need to reduce the dosage, using about 4 tablespoons of seed oil.

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