This Italian lemon cake has taken the world by storm, and for good reason! It’s a delightful dessert that perfectly balances the tangy freshness of lemons with a rich, moist texture. The combination of a creamy lemon pudding and a tender cake batter creates a dessert that’s truly unforgettable. This cake is not only better than yogurt cake, but it also brings a burst of sunshine to your taste buds with every bite. Let’s dive into the recipe and create this sensational treat that’s sure to impress your family and friends.
Ingredients
For the Lemon Pudding:
- 1 egg
- A pinch of salt
- 50 g (3 tbsp) sugar
- 40 g (3 tbsp) cornstarch
- 300 ml (1 1/2 cups / 10.5 oz) milk
- Grated lemon peel (from 1 lemon)
- Juice of 1 lemon
For the Dough:
- 2 eggs
- A pinch of salt
- 100 g (6 tbsp) sugar
- 120 ml (2/3 cup / 4.3 oz) vegetable oil
- 1 tsp vanilla extract
- 220 g (1 1/2 cups / 7.7 oz) all-purpose flour
- 15 g (4 tsp / 0.5 oz) baking powder
Instructions
1. Prepare the Lemon Pudding:
- In a medium saucepan, whisk together the egg, a pinch of salt, and sugar until well combined.
- Add the cornstarch and mix until smooth.
- Gradually pour in the milk, stirring continuously to avoid lumps.
- Place the saucepan over medium heat and add the grated lemon peel and lemon juice.
- Cook, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
- Once thickened, remove from heat and set aside to cool.
2. Prepare the Dough:
- Preheat your oven to 190°C (370°F) and grease a 23 cm (9-inch) baking pan.
- In a large mixing bowl, beat the eggs, a pinch of salt, and sugar until the mixture is light and fluffy.
- Add the vegetable oil and vanilla extract, mixing well to combine.
- Gradually add the flour and baking powder, folding the dry ingredients into the wet mixture until just combined. If the batter is too thick, add a little milk and mix until smooth.
3. Bake the Cake:
- Pour half of the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 15 minutes.
- Remove the partially baked cake from the oven and carefully spread the cooled lemon pudding over the top.
- Pour the remaining batter over the pudding layer, spreading it evenly to cover.
- Return the cake to the oven and bake for an additional 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
More Information About the Recipe
This famous Italian lemon cake is incredibly versatile. You can serve it warm or chilled, and it’s perfect for any occasion, from casual family gatherings to elegant dinner parties. The cake’s moist texture and vibrant lemon flavor make it a standout dessert that everyone will love.
Why You’ll Love This Recipe
- Refreshing Lemon Flavor: The combination of lemon zest and juice gives the cake a bright, citrusy taste that’s both refreshing and satisfying.
- Creamy Pudding Layer: The homemade lemon pudding adds a creamy, luscious layer that perfectly complements the tender cake.
- Easy to Make: With straightforward steps and simple ingredients, this cake is accessible to bakers of all skill levels.
- Versatile: This cake can be enjoyed on its own or with a dollop of whipped cream, a scoop of ice cream, or a dusting of powdered sugar.
Nutritional Benefits
- Lemon: Rich in vitamin C, lemons boost your immune system and provide antioxidant benefits.
- Eggs: A great source of high-quality protein, eggs also contain essential vitamins and minerals.
- Cornstarch: Adds texture and stability to the pudding while being a gluten-free thickening agent.
Conclusion
This Italian lemon cake is more than just a dessert; it’s a culinary delight that captures the essence of Italy’s love for fresh, vibrant flavors. The combination of a zesty lemon pudding and a soft, tender cake creates a harmonious blend that’s sure to leave a lasting impression. Whether you’re new to baking or a seasoned pro, this recipe is a must-try. Enjoy your meal and happy baking!