Simple Italian Cake with 12 Tablespoons

Ingredients:

• 3 large eggs

• 12 tablespoons sugar (white granulated)

• 12 tablespoons vegetable oil (like sunflower or light olive oil)

• 12 tablespoons milk (whole milk is best, but any kind will do)

• 12 tablespoons all-purpose flour (sifted)

• Zest and juice of ½ a lemon (preferably organic)

• 11g (approx. 2 ½ teaspoons) baking powder

• Optional: pinch of salt, vanilla extract (½ tsp), powdered sugar for dusting

• Cake pan: 20cm (8-inch) round, greased and floured

Instructions:

1. Prep the Oven & Pan

• Preheat your oven to 180°C (356°F) – conventional (no fan).

• Grease and flour your 20cm cake pan or line it with parchment paper.

2. Mix Wet Ingredients

• In a large bowl, crack the eggs.

• Add the 12 tablespoons of sugar.

• Whisk vigorously with a hand whisk or electric mixer until the mixture becomes light, fluffy, and slightly pale (about 2-3 minutes).

3. Add Oil and Milk

• Gradually pour in the 12 tablespoons of oil while mixing.

• Then, add the 12 tablespoons of milk and mix until fully incorporated.

4. Add Flavor

• Zest half a lemon directly into the bowl.

• Juice the same half and strain out any seeds before adding.

• Optional: Add a splash of vanilla extract or a pinch of salt for balance.

5. Incorporate Dry Ingredients

• Sift in the 12 tablespoons of flour, a few spoons at a time, stirring gently after each addition to avoid lumps.

• Add the 11g of baking powder and mix until the batter is smooth and lump-free.

6. Bake

• Pour the batter into your prepared cake pan.

• Tap the pan lightly on the counter to release air bubbles.

• Bake for 25–30 minutes or until:

  • The top is golden,

  • The edges pull slightly from the pan,

  • A toothpick inserted in the center comes out clean.

7. Cool & Serve

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

• Once cooled completely, dust with powdered sugar, or drizzle a quick lemon glaze if you like.

Optional Lemon Glaze:

Mix:

• 1/2 cup powdered sugar

• 1–2 teaspoons lemon juice
  Drizzle over the cake once cool.

Tips for Success:

• Use room-temperature eggs and milk for a smoother batter.

• Don’t overmix after adding flour – mix just until combined.

• For extra moisture and flavor, fold in a tablespoon of Greek yogurt or mascarpone before baking.

Enjoy your homemade Italian cake – soft, simple, citrusy, and so satisfying! Want a chocolate or almond twist next time? I’ve got those versions too!