Famous Italian Lemon Cake — Better Than Yogurt Cake!

Preheat oven: to 180°C (350°F). Grease and flour a 9-inch (23 cm) cake pan.

Mix wet ingredients: In a large bowl, whisk the eggs and sugar until pale and fluffy. Slowly add the oil, mixing well.

Add lemon: Stir in the lemon zest and lemon juice.

Add dry ingredients: Sift the flour, baking powder, and salt together, then gently fold into the wet mixture until smooth.

Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool & serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Serving Tips