Grandma’s super-soft apple cake, scented with lemon and cinnamon. I can certainly say that this is one of the best apple cakes I’ve ever eaten: simple, quick, soft and very easy to make. Grandma’s apple cake, like the All-Apple Cake, with its irresistible aroma and delicate texture, is a dessert that is part of the large collection of Apple Desserts we’ve made and gathered on our blog. Over the years we’ve made apple tarts, apple fritters, apple cookies and much, much more. This soft apple cake is one of the best apple desserts ever made — it isn’t the classic apple cake, its preparation is slightly different from the usual, but it gives us a very tasty and aromatic apple cake! Ready to run to the kitchen and find out how to make the best grandma’s apple cake, ideal to finish a Sunday meal but also versatile for breakfast and snack — moist, soft and fragrant? Follow me, but before we roll up our sleeves, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that if you don’t want to turn on the oven you can always make the Upside-down apple cake in a skillet or the Air-fryer apple cake.
Take a look:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Grandma’s apple cake
- 3 Apples (large)
- 1/3 cup brown sugar
- 2 tbsp milk
- 2 Eggs (large)
- 9 tbsp butter (softened (about 130 g / 4.6 oz))
- 2 tbsp Limoncello
- 2 tbsp lemon juice
- to taste lemon zest (grated)
- 1 tsp ground cinnamon
- 1 1/3 cups all-purpose flour
- Half packet baking powder
- 1 1/2 tbsp sugar (for finishing (about 20 g))
Tools
- Versilia mini oven
- Baking pans 8-9 in
- Pans
Grandma’s Apple Cake
Peel the apples and cut them into chunks, toss them with the lemon juice, then sauté them in a pan with 2 tbsp of butter taken from the total. Add the cinnamon.
Deglaze with the limoncello; once the alcoholic part has evaporated, stir and remove from the heat (it will take about 5-6 minutes total on high heat). Soften the apples, set them aside and separate the egg whites from the yolks. Then beat the yolks with the sugar until you obtain a creamy, fluffy mixture.
Add the softened butter at room temperature and incorporate it into the mixture.
Also fold in the egg whites and whisk gently to combine. Add the flour.
Once the flour is incorporated you will obtain a fairly dense batter. Loosen it by adding one-third of the apples, mix, and finish by adding the vanillin (vanilla), lemon zest and cinnamon.
Finish by adding the baking powder and once it is incorporated, pour the batter into a pan lined with baking paper. Level it well and pour the remaining apples with their cooking juices over the cake, sprinkle with a little brown sugar and bake in a preheated oven at 356°F for 45 minutes.
Remove the cake from the oven when cold or slightly warm and enjoy.
Storage and tips
Store any leftover cake in an airtight container or under a glass dome; it will keep well for a couple of days, though I doubt there will be any left!
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