The Story Behind the Cake

Imagine a dessert that captures the essence of Italian sunshine – bright, refreshing, and utterly irresistible. This Italian Lemon Cake is more than just a recipe; it’s a culinary journey that transforms simple ingredients into a masterpiece of flavor and texture. Perfect for those who love a touch of citrus in their desserts, this cake comes together in just 15 minutes and fills your kitchen with an intoxicating aroma.

Ingredients

For the Lemon Pudding Filling:

• Zest of 1 lemon
• 1 large egg
• 90g (1/2 cup) sugar
• 1 tbsp cornstarch
• 1 tbsp all-purpose flour
• 400 ml (2 cups) milk

For the Cake Batter:

• 3 large eggs
• Pinch of salt
• 180g (1 cup) sugar
• 120 ml (1/2 cup) vegetable oil
• 90 ml (2/5 cup) milk
• Zest of 1 orange or lemon
• 290g (almost 2 cups) all-purpose flour
• 2 tsp baking powder
• 50 ml (1/4 cup) lemon juice

For Finishing:

• Powdered sugar for dusting

Step-by-Step Instructions

1. Prepare the Lemon Pudding
   • In a saucepan, combine egg, sugar, cornstarch, and flour
   • Add milk and lemon zest
   • Whisk thoroughly
   • Cook over medium heat
   • Stir constantly until mixture comes to a boil
   • Remove from heat and let cool slightly
2. Make the Cake Batter
   • Preheat oven to 180°C (360°F)
   • In a large mixing bowl, crack 3 eggs
   • Add a pinch of salt
   • Beat in sugar until light and fluffy
   • Slowly incorporate vegetable oil
   • Pour in milk
   • Add orange or lemon zest
   • Sift flour and baking powder
   • Gradually mix dry ingredients into wet
   • Stir in lemon juice
   • Mix until just combined
3. Assemble and Bake
   • Grease a 24 cm (9-inch) round baking dish
   • Pour half the cake batter into the dish
   • Spread lemon pudding evenly over the batter
   • Cover with remaining cake batter
   • Bake for 40 minutes
   • Check doneness with a toothpick
   • Toothpick should come out clean
4. Finish and Serve
   • Remove from oven
   • Let cool in pan for 10 minutes
   • Turn out onto a serving plate
   • Dust generously with powdered sugar
   • Serve warm or at room temperature

Nutritional Information

Per Serving:

• Calories: 320
• Protein: 6g
• Carbohydrates: 45g
• Fat: 14g
• Fiber: 1g

Cooking Time:

• Prep: 15 minutes
• Cooking: 40 minutes
• Total: 55 minutes

Servings: 8-10 slices

Pro Cooking Tips and Tricks

• Use room temperature eggs for better mixing
• Zest citrus fruits before juicing
• Don’t overmix the batter to keep cake tender
• Check cake doneness early to prevent overbaking
• Let pudding cool slightly to prevent scrambling eggs

Recipe Variations and Substitutions

• Gluten-Free Option:
  • Use gluten-free flour blend
  • Add 1/2 tsp xanthan gum
• Dairy-Free Modification:
  • Replace milk with almond or coconut milk
  • Use coconut cream for pudding
• Flavor Variations:
  • Swap lemon for orange zest
  • Add a splash of vanilla extract
  • Incorporate almond extract for depth

Frequently Asked Questions

Q1: Can I make this cake ahead of time? A: Yes! It keeps well at room temperature for 2-3 days.

Q2: How do I store the cake? A: Cover loosely and store at room temperature.

Q3: Can I freeze this cake? A: Yes, wrap tightly and freeze for up to 1 month.

Q4: What if I don’t have a 24 cm baking dish? A: Use a similar-sized round or square baking pan.

Q5: Can I use bottled lemon juice? A: Fresh is best, but bottled works in a pinch.

Storage and Make-Ahead Tips

• Room Temperature: 2-3 days in airtight container
• Refrigeration: Up to 5 days
• Freezing: Whole cake or individual slices
• Reheating: Warm briefly in oven or enjoy at room temperature

Indulge in the zesty, creamy magic of this Italian Lemon Cake – a dessert that promises to transport you to the sun-drenched coast of Italy with every bite!