What is Italian lemon cake?

Italian lemon cake is a traditional dessert made with fresh lemon zest, juice, and simple pantry ingredients like flour, eggs, sugar, and olive oil or butter. The most authentic version is the Classic Italian Lemon Cake , known for its bright flavor and moist texture, often served with powdered sugar or a light glaze. It’s a staple in Southern Italy and a symbol of Mediterranean baking.

What is the traditional Italian cake?

Italy has many traditional cakes, but one of the most beloved is the Classic Italian Lemon Cake , especially in southern regions like Campania and Sicily. Other classics include Panettone , Torta Caprese , and Cassata Siciliana . Each reflects local ingredients and history, with lemon cake standing out for its simplicity and fresh flavor.

What is the southern Italian lemon dessert?

In Southern Italy, the most iconic lemon dessert is the Classic Italian Lemon Cake , sometimes referred to as “Torta al Limone.” Made with Amalfi lemons, olive oil, and minimal fuss, it highlights the sunny citrus flavors the region is known for. Other local lemon-based sweets include lemon granita and limoncello-infused treats.

What cake is popular in Italy?

Apart from regional specialties, the Classic Italian Lemon Cake is one of the most popular cakes across Italy. It’s commonly enjoyed during spring and summer, thanks to its refreshing lemon flavor and light texture. Italians also love Tiramisu , Zuccotto , and Ricotta Cheesecake .

Why are Italian lemons so good?

Italian lemons—especially those from the Amalfi Coast and Sicily—are prized for their intense aroma, high oil content in the zest, and naturally sweet-tart balance. These qualities make them ideal for desserts like the Classic Italian Lemon Cake , as they add vibrant flavor without overpowering the dish.

What do Italians call cake?

In Italian, the word for cake is “torta.” So, the Classic Italian Lemon Cake would be called “Torta al Limone.” Other dessert terms include dolce (sweet) and pasticceria (pastry).

Classic Italian Lemon Cake – The Best 1-Hour Dessert Recipe

Name: Classic Italian Lemon Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: – 2 large lemons (zested and juiced); – 3 large eggs; – 3/4 cup granulated sugar; – 1/2 cup olive oil (or unsalted melted butter); – 1/2 cup whole milk or buttermilk; – 1 tsp vanilla extract; – 1 1/2 cups all-purpose flour; – 1 1/2 tsp baking powder; – 1/4 tsp salt; – Optional: powdered sugar or lemon glaze for topping

Classic Italian Lemon Cake

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A moist, zesty lemon cake made with fresh lemons, olive oil, and simple pantry ingredients. This traditional Italian dessert is light, flavorful, and perfect for any occasion.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 cake (8–10 slices)
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

– 2 large lemons (zested and juiced)

– 3 large eggs

– 3/4 cup granulated sugar

– 1/2 cup olive oil (or unsalted melted butter)

– 1/2 cup whole milk or buttermilk

– 1 tsp vanilla extract

– 1 1/2 cups all-purpose flour

– 1 1/2 tsp baking powder

– 1/4 tsp salt

– Optional: powdered sugar or lemon glaze for topping

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
Zest lemons and juice them. Set aside.
In a large bowl, whisk eggs, sugar, olive oil, lemon juice and zest, and vanilla.
Stir in milk or buttermilk until combined.
In another bowl, combine flour, baking powder, and salt.
Gradually fold dry ingredients into the wet mixture. Stir gently until no flour is visible.
Pour batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with lemon glaze before serving, if desired.

Notes

Do not overmix batter to avoid a dense texture.
For a richer flavor, substitute part of the milk with ricotta cheese.
To store, wrap tightly and keep at room temperature for up to 3 days or refrigerate for up to 5 days.
This cake freezes well. Wrap in plastic wrap and foil and freeze for up to 2 months.

Find it online: https://recipesbyamelia.com/classic-italian-lemon-cake/