Lemon Cake Italian (Print)
Fluffy cake loaded with fresh lemon juice, topped off with a sugary glaze. It's perfectly sweet with a citrusy zing.
# Ingredients:
01 -
1¼ cups sifted plain flour.
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¼ teaspoon of salt.
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2 teaspoons of baking powder.
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½ cup granulated sugar.
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4 tablespoons of softened unsalted butter.
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½ teaspoon real vanilla flavoring.
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½ teaspoon lemon flavoring.
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¼ cup room-temp half and half.
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2 large eggs, not chilled.
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Zest of 2 lemons (2 tablespoons).
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Juice from 2 lemons (⅓ cup).
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1 cup icing sugar for glaze.
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1 to 1½ teaspoons water or milk for glaze.
# Steps:
01 -
Move your oven rack to the middle and heat to 350°F.
02 -
In a bowl, whisk together salt, baking powder, and flour until blended.
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Whip sugar and butter for around 3 minutes, until fluffy and pale.
04 -
Slowly beat in eggs, then add vanilla, lemon flavoring, juice, zest, and half and half.
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Work the dry mix into the wet ingredients, folding just enough to mix. Don’t overwork.
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Grease a 9-inch pan or line it with parchment paper.
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Evenly spread the batter into the prepared tin. Smooth out the top if needed.
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Place in oven for 22-25 minutes or until a toothpick poked in the center comes out clean.
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While your cake is cooling, blend powdered sugar with a drizzle of milk or water until smooth.
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Let the cake cool, remove, dust with sugar, and pour icing on top.
# Notes:
01 -
Wait until the cake cools down entirely before removing from tin.
02 -
You can add a bit more milk if it seems too thick.
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Store leftovers in the fridge for up to 5 days.
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Freezes nicely for up to 2 months.
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A lightly sweet treat perfect anytime.