Light & Fresh Italian Lemon Cake Recipe - Perfect Spring Dessert
Make this light and citrusy Italian lemon cake with fresh lemons and simple ingredients. A perfect spring dessert that's not too sweet, ready in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.
Cooking tools:
- Cake pan
- Loaf pan
- Hand mixer
- Microplane
- Cooling rack
- Parchment paper
- Toothpick
- Zip-top bag
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 1¼ cups all-purpose flour, sifted.
- 2 teaspoons baking powder.
- ¼ teaspoon salt.
- 4 tablespoons unsalted butter, room temperature.
- ½ cup white sugar.
- ¼ cup half & half, at room temperature.
- ½ teaspoon pure vanilla extract.
- ½ teaspoon lemon extract.
- 2 large eggs, room temperature.
- 2 tablespoons fresh lemon zest (from 2 lemons).
- ⅓ cup fresh lemon juice (from 2 lemons).
- 1 cup powdered sugar for icing.
- 1-1½ teaspoons milk or water for icing.
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