Description
The 12-Spoon Lemon Cake is one of the simplest and most beloved recipes from traditional Italian home baking. It’s perfect when you don’t have a kitchen scale because every ingredient is measured using just a tablespoon. The result is a soft, light, and wonderfully fragrant cake flavored with fresh lemon zest and juice. Ideal for breakfast, an afternoon snack, or a light dessert after dinner, this cake is quick to prepare and almost impossible to get wrong. It’s a practical recipe that delivers a consistently delicious and fluffy result every time.
Ingredients
For the cake
3 eggs
12 tablespoons sugar
12 tablespoons vegetable oil (sunflower or other neutral oil)
12 tablespoons milk
Zest of 1 lemon
Juice of 1 lemon
12 tablespoons all-purpose flour
1 heaping tablespoon baking powder
For decoration
Powdered sugar, for dusting
Preparation Method
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