I can’t believe I missed a Tasty Tuesday last week. It’s the first time since I started putting up recipes that I missed one, but oh is the back to school season busy! That doesn’t mean that I haven’t been cooking, and I have another great recipe from my trip to Italy for you. When we had our cooking class, we made an awesome lemon cake. It wasn’t super heavy, but it was so delicious and refreshing. We ate a bit after dinner, then we saved the rest and ate it with fruit for breakfast the next two days. Yum!
Some links in this article are affiliate links that may earn me a commission if you purchase through them.
How to Make Torta Di Limoni
Preheat oven to 350F. Mix together the eggs, milk, olive oil, and lemon zest. Beat until light and fluffy and the olive oil is fully combined. Add the flour, 3/4 cup sugar, and baking powder. Mix but do not overbeat or the cake will be tough.
(Proof that this recipe is super simple? We had the guys make it – guys who have never baked a thing in their lives! And yes, they enjoyed it, much to their surprise.)
Pour into a in greased pan. Bake for 40 minutes or until a toothpick comes out clean.
Juice the two lemons (you may want to do this before zesting them!) and mix with 1/2 cup sugar plus 2 tablespoons.
After cooling five minutes, remove the cake from the pan and set on platter. Poke holes all over cake and slowly dribble lemon juice mixture so that it seeps into the cake. Enjoy!
Torta Di Limoni (Lemon Cake)
Ingredients
- 3 eggs
- 2 1/4 cups flour
- 1 1/4 cups sugar
- 1 cup milk
- 1/2 cup olive oil
- 3 teaspoons baking powder
- lemon zest 2 lemons, grated
- lemon juice 2 lemons
Instructions
- Preheat oven to 350F.
- Mix together the eggs, milk, olive oil, and lemon zest. Beat until light and fluffy and the olive oil is fully combined.3 eggs, 1 cup milk, 1/2 cup olive oil, lemon zest
- Add the flour, 3/4 c sugar, and baking powder. Mix but don't overbeat or the cake will be tough.2 1/4 cups flour, 1 1/4 cups sugar, 3 teaspoons baking powder
- Pour into a in greased pan. Bake for 40 minutes or until a toothpick comes out clean.
- Juice the two lemons and mix with 1/2 cup sugar plus 2 tablespoons.lemon juice
- After cooling five minutes, remove the cake from the pan and set on platter. Poke holes all over cake and slowly dribble lemon juice mixture so that it seeps into the cake.
Notes
- Juice the lemons before zesting them.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday. Also posting now with A Southern Fairytale and her Mouthwatering Monday.
Yummo!!!
YumYumYum.. I love it…I'm following ya officially from Tempt My Tummy Tuesday Blog Hop. Lovely blog you have here.Can't wait to read more.. Hope you can stop by & visit me sometime / follow back.. TY So much.. Have a great week.Marilyn from http://theartsygirlconnection.blogspot.com
YUMMMMY. This looks delish!
I LOVE lemon cake, and this one sounds wonderful. I've never had cake made with olive oil, interesting.
That does sound good! Lemon cake is my husband's favorite so I'll be trying this one out soon. Thanks!
jj
Just reading the ingredients makes my mouth water! For the lemon juice mixture, should I use regular sugar or powdered sugar?
This is tempting my tummy!!