Lemon Cake
- Vegetarian
- Energy Kcal 595
- Carbohydrates g 93.5
- of which sugars g 55.4
- Protein g 10.2
- Fats g 20
- of which saturated fat g 3.17
- Fiber g 4.9
- Cholesterol mg 104
- Sodium mg 49
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 6
- Cost: Very low
PRESENTATION
There's just something about lemon bread from Italy that's, you know, special. It brings a fresh twist to your morning routine. This classic lemon bread recipe is a staple in many Italian homes—especially when everyone's craving something fresh and easy. What makes Italian-style lemon bread, or pan di limone, stand out is the absence of the lemon peel. No bitterness here, just a soft and delicate citrus flavor filling your kitchen with the most amazing aroma. Really good stuff.
The beauty of this recipe is how simple it is. You're just blending everything together, pretty simple. No need to stress about any tricky steps. Let the lemon shine. Perfect for starting your day sweetly or as a tender snack when you're needing a little boost in the afternoon.
Families all over Italy have their versions of lemon loaf. Some add a dusting of powdered sugar on top—while others keep it plain—to show off the aromatic lemon. And look, you'll find this cake often served for breakfast. Cut into thick slices that stay moist even the next day. I mean, how great is that?
What sets this lemon bread apart from your usual lemon cake or poppy seed bread is its gentle flavor. Using only the best parts of the lemon, and skipping the bitter peel, gives it a unique taste. For real. This little trick is beloved in Italian kitchens. The result? Not overly tangy, but a pleasant, bright, and sweet bite. Pairs beautifully with coffee or tea.
Comes together so quickly, this lemon bread recipe is perfect for those spontaneous baking moments. You won't find any hassle here. It's a super tasty homemade treat that makes mornings and snack breaks feel extra special. This easy Italian dessert keeps people coming back for another slice, really really. It's a testament to Italian home baking—where simplicity and flavor are, you know, always the main ingredients. Can't go wrong.
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- INGREDIENTS
- Ingredients for a 20 cm diameter baking pan
- Lemons 1 lb (450 g)
- Type 00 flour 2 ½ cups (300 g)
- Sugar 1 ½ cup (300 g)
- Whole milk 0.42 cup (100 g)
- Sunflower seed oil 7.3 tbsp (100 g)
- Eggs 3 - medium
- Baking powder 3 ½ tsp (16 g)
How to prepare Lemon Cake
To prepare the lemon cake, first peel the lemons: remove the peel with a smooth-edged knife, making sure to also remove the more bitter white part 1, then cut the whole pulp in half 2 and drag the knife over the cutting board to separate the pulp from the white membranes 3: you will need a total of 170 g of lemon pulp.
Preheat the oven to 350°F in static mode, and combine all the ingredients in a mixer with blades: add the instant baking powder, sugar 4, flour 5, and lemon pulp 6.
Also add the vegetable oil 7, whole milk 8, and whole eggs 9,
then blend everything until you obtain a smooth and uniform mixture 10. Now take a 7.87-inch springform pan and butter it carefully 11, then flour it 12.
Pour the batter inside 13 and bake in the preheated static oven at 350°F for about 60 minutes, placing it on the lower rack. Once baked (always perform the toothpick test at the end of cooking), remove the cake from the oven and let it cool in the mold 14, then unmold it and dust it with powdered sugar. Your fragrant lemon cake is ready to be enjoyed 15!