Lemon Cake “from the Pantry”: fluffy like a cloud and ready in 10 minutes: There are mornings when just the right scent can start your day on the right foot. This fluffy and fragrant lemon cake is simple, quick, and made with ingredients we always have at home. Soft and fragrant, it wins over both kids and adults and is perfect for dunking in milk or coffee. A homemade recipe to make over and over again!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 184.42 (Kcal)
- Carbohydrates 34.89 (g) of which sugars 16.67 (g)
- Proteins 3.19 (g)
- Fat 4.64 (g) of which saturated 0.84 (g)of which unsaturated 3.51 (g)
- Fibers 0.59 (g)
- Sodium 2.83 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fluffy Lemon Cake
These are the ingredients I use when I want a simple, hassle-free cake that always turns out well.
- 2 cups all-purpose flour
- 1 lemon
- 3 eggs
- 3 tbsps olive oil
- 0.5 cup milk
- 1 packet baking powder (for cakes)
- 3/4 cup sugar
Indicative nutritional values (per serving):
Calories: 280 kcal
Carbohydrates: 38 g
Fats: 11 g
Proteins: 6 g
Tools
To prepare this lemon cake you don’t need anything special.
Just the utensils we use every day in the kitchen, without special robots or equipment.
It’s one of those recipes you can make at the last minute when you have little time but crave a homemade treat.
- 1 Bowl large bowl
- 1 Beater electric beater
- 1 Baking Pan bundt pan
- 1 Parchment Paper parchment paper
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Steps
This is a cake that turns out well even if you mix calmly, without rush.
The important thing is to follow the order of the ingredients and use untreated lemons for an intense and natural fragrance.
Procedure
1. Grate the lemon zest and mix it with the sugar in a bowl.
2. Add the eggs and beat with a whisk until you get a light and smooth mixture.
3. Pour in the olive oil, the milk, and the lemon juice, continuing to mix.
4. Sift flour and baking powder and incorporate them gradually.
5. Pour the mixture into the greased and floured pan, level the surface.
6. Bake in preheated static oven at 350°F (180°C) for 30-40 minutes. Test with a toothpick before removing from oven.
7. Let it cool, then serve with a sprinkle of powdered sugar if desired.
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Storage, tips, notes, variations…
Tips and variations
For a more indulgent version, add a lemon glaze.
Keeps soft for 3-4 days at room temperature under a dome or airtight container.
Tips and variations
For a more indulgent version, add a lemon glaze.
Keeps soft for 3-4 days at room temperature under a dome or airtight container.
Lemon Cake “from the Pantry”: fluffy like a cloud and ready in 10 minutes
FAQ (Frequently Asked Questions about Soft Lemon Cake)
Making this lemon cake is simple, but sometimes you might have a few doubts about storage, doses, or variations. Here you will find all the answers to the most common questions, ensuring you always get a delicious and perfect result for breakfast or snacks.
Can I use butter instead of oil?
You can substitute the oil with 7 tbsps of melted butter, but butter keeps it soft for longer.
Can I use whole wheat flour?
Use half all-purpose flour and half whole wheat flour, the cake will still be soft.
Can it be frozen?
Yes, you can freeze it in slices and thaw as needed for a ready breakfast.
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