The Soft Lemon Cake is the dessert you can’t wait to eat for breakfast.
Today we talk about it… my Soft Lemon Cake. It’s the dessert that makes you say: “Ah, it’s so nice to be home!”
You know, I don’t like things too complicated. I want real flavors and easy recipes that always work. And this cake is just like that: as simple as can be, but of a disarming goodness.
Let’s start with the texture, this cake is a real cloud. When you cut it, you can already feel how light it is, and when you bite into a piece… I swear, it melts on your tongue. There’s nothing dry or heavy, it’s just incredible softness.
And then, my passion, the Lemon. Imagine that as a child I used to snack on thin slices with a pinch of salt on top. Then, okay, I got gastritis and had to stop, but the love remained, trust me.
If, like me, you love citrusy flavors, this cake will capture your heart right away. The lemon here is not shy, but you can feel it all, in a way that is fresh, clean, and super fragrant. Come with me and let’s start baking.
Happy Baking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Simple Lemon Cake
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1/3 cup granulated sugar
- 3 tbsp lemon juice
- 1 lemon (Zested)
- 1/4 cup milk
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 tbsp baking powder
Tools
- 1 Pan
Steps for the Soft Lemon Cake
Take a bowl and pour in the sugar. Add the grated lemon zest.
Work well these two ingredients with your hands or with a spoon: the more you rub, the more intense the lemon’s aroma and fragrance will become.
Add the water, the lemon juice, the milk, and the oil.Mix everything well with a hand whisk until you get a homogeneous liquid mixture.
Finally, add the flour and baking powder that you have sifted beforehand (to avoid lumps!).
Quickly combine all the ingredients until the mixture is smooth and without traces of flour. No need to mix for too long.Pour everything into a 9.5 inch pan that you have previously buttered and floured.
Bake in a static oven preheated to 350°F for about 35 minutes.
Always remember to do the toothpick test before removing from the oven: if it comes out dry, your cake is ready.Before baking, you can sprinkle some chocolate chips on the surface of the batter. However, don’t overdo it with the quantity, because the batter is very soft and they might all sink to the bottom during baking!
Allow to cool completely in the pan. Once cool, if you like, dust with some powdered sugar.
I hope you enjoyed this super quick recipe, see you next time.
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