This Italian Lemon Cake is soft, fluffy, and bursting with bright citrus flavor, a must-try for lemon lovers! Light yet incredibly moist, this cake is perfect for any occasion: a sweet breakfast, an afternoon treat with tea, or a delightful dessert to share with family and friends.
This traditional Italian lemon cake recipe has a unique twist: no butter, no milk! Instead, it’s made with sunflower oil and plain yogurt, which create a soft, tender crumb while enhancing the fresh lemon flavor. The result? A cake that’s lighter, but still rich in taste and wonderfully aromatic.
The real star of this cake is fresh lemon. To get the most intense citrusy taste, I use both the zest and juice, ensuring that every bite is packed with bright, tangy goodness. The natural acidity of lemon balances the sweetness, making this cake incredibly refreshing.
If you’re looking for an easy Italian lemon cake that’s simple to prepare yet full of authentic flavor, this recipe is for you. With just a few basic ingredients, you can create a traditional Italian lemon cake recipe from scratch, just like the ones made in Italian homes for generations.
Try this traditional Italian lemon cake recipe with oil and experience the magic of homemade Italian baking. Whether served plain, dusted with powdered sugar, or paired with a spoonful of whipped cream, it’s sure to become one of your favorite lemon desserts
Ingredients
Doses for 20 cm (8 inch) non-stick springform pan with removable bottom
Prep Time: 10 Min | Cook Time: 45 Min | Servings: 6
- 4 eggs
- 180 g (⅞ cup) granulated sugar
- 100 ml (⅖ cup) sunflower oil
- 125 g (½ cup) white yogurt
- the zest of 1 organic lemon + its juice
- 140 g (1 cup) "00" flour
- 100 g (~¾ cup) cornstarch
- 16 g (4 teaspoons) baking powder
- A pinch of salt
- powdered sugar, for decoration
Kitchen Tools and Equipment
To make this Italian lemon cake recipe, here are some essential kitchen tools you might need:
- Mixing Bowls: Used for combining your cake ingredients. Ideally, have a few of different sizes for separate components like dry ingredients, wet ingredients, and lemon zest.
- Measuring Cups and Spoons: Precision is key in baking. These will help you accurately measure your flour, sugar, lemon juice, and other ingredients.
- Hand Mixer or Electric Mixer: Essential for creaming together butter and sugar, and for ensuring your mixture is smooth and well-combined. I used KitchenAid Stand Mixer
- Zester or Grater: Since lemon zest is a crucial flavor component in lemon cake, a zester or fine grater is needed to zest the lemons without getting the bitter pith.
- Cake Pan: The type depends on your recipe (round, loaf, or bundt), but you'll need a cake pan to bake your lemon cake. I used a 20 cm (8 inch) round non-stick springform pan with removable bottom. Don't forget to grease it or line it with parchment paper for easy removal of the cake after baking.
Instructions
Step 1) - To make this Italian Lemon Cake, start by cracking the eggs into a large mixing bowl. Add the sugar and whisk together until the mixture becomes pale and slightly foamy. If you have an electric mixer, use it at medium-high speed for a few minutes to incorporate more air—this will help create a light, soft texture.
Step 2) - Wash and dry the lemon, then grate its zest finely. Be careful not to include the bitter white part underneath. Add the zest to the egg mixture, followed by the yogurt. Stir gently until the ingredients are well combined, making sure the zest is evenly distributed for a stronger citrus flavor.
Step 3) - Pour in the oil and mix thoroughly until fully incorporated. Then squeeze the juice of the lemon and strain it through a sieve if necessary to remove any seeds or pulp. Add the lemon juice to the mixture and stir again. Finally, add a pinch of salt, which helps enhance the flavors of the cake.
Step 4) - In a separate bowl, combine the flour, the cornstarch, and the baking powder. Sift the dry ingredients through a fine sieve to remove any lumps and ensure a smooth, even texture in the cake batter. Gradually add the sifted dry ingredients to the wet mixture, stirring continuously to avoid clumps.
Step 5) - Using a whisk or an electric mixer on low speed, mix until the batter is smooth and fully combined. Once ready, grease and flour an 8-inch (20 cm) cake pan, making sure to coat the entire surface to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula if needed.
The Baking
Step 6) - Preheat your oven to 170°C (340°F), static mode. Once hot, place the cake on the middle rack and bake for 45 minutes. Avoid opening the oven door too soon, as this may cause the cake to deflate. After 40 minutes, check for doneness by inserting a toothpick in the center—if it comes out clean or with a few dry crumbs, the cake is ready. If needed, bake for an additional 5 minutes.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar for an extra touch of sweetness.
Your traditional Italian lemon cake is ready to enjoy! Soft, moist, and full of fresh citrus flavor, it’s perfect as a light dessert, an afternoon treat, or a delicious breakfast. Serve it as is, or pair it with a cup of tea or coffee for an authentic Italian experience.
YOU MUST ALSO TRY:
- Italian Lemon Ricotta Cookies
- Lemon Torta Caprese Recipe
- Lemon Almond Cake (Dolce di Amalfi)
- Italian Paradise Cake (Torta Paradiso)
- Lemon Ricotta Pasta
Storage
Before storing, make sure the cake is completely cool. Storing it while it's still warm can lead to moisture buildup, which can make it soggy.
If you plan to eat the cake within the next few days, you can store it at room temperature under a cake dome or well covered with plastic wrap.
For long-term storage, you can freeze the lemon cake. Wrap it tightly in plastic wrap and then in aluminum foil, possibly already portioned. It can typically last in the freezer for up to 1 month. Thaw it at room temperature when ready to eat.
Dust with powdered sugar again before serving.
Variations
Lemon Glaze – For an extra touch of sweetness, top your Italian Lemon Cake with a simple lemon glaze. Once the cake has cooled completely, remove it from the pan. In a bowl, add 125 g (~1 cup) of powdered sugar. Strain the juice of 1 lemon through a sieve and gradually mix it into the sugar, stirring with a fork until smooth. Add the juice little by little to achieve the desired consistency. Pour the glaze evenly over the cake and let it set for a few minutes before serving. This will create a deliciously tangy and glossy finish, perfect for enhancing the fresh citrus flavor.
Lemon Cream Filling – For a richer version, you can fill your traditional Italian lemon cake with a luscious homemade lemon cream. In a bowl, whisk 2 egg yolks with ½ cup of granulated sugar until light and smooth. Add 4 tablespoons of potato starch and mix well. Then pour in 250 ml (1 cup) of whole fresh milk, stirring to combine. Transfer the mixture to a saucepan and add the peel of 1 lemon (avoid the bitter white part). Cook over low heat, stirring constantly to prevent lumps. Once the cream starts to thicken, remove the lemon peel and add the strained juice of 1 lemon. Stir well, then remove from heat and let it cool.
To fill the cake, allow it to cool completely, then slice it in half horizontally. Spread the lemon cream evenly over the bottom layer and place the top layer back on. Serve and enjoy this easy Italian lemon cake with a creamy citrus twist!
For a detailed step-by-step guide to making this cream, check out our Italian Lemon Cream Recipe.
Recipe Card
Italian Lemon Cake (Soft and Moist)
Ingredients
- 4 eggs
- 180 g granulated sugar - ⅞ cup
- 100 ml sunflower oil - ⅖ cup
- 125 g white yogurt - ½ cup
- 1 organic lemon - zest and juice
- 140 g "00" flour - 1 cup
- 100 g cornstarch - ~¾ cup
- 16 g baking powder - 4 teaspoons
- 1 pinch salt
- powdered sugar - for decoration
Instructions
- To make this Italian Lemon Cake, start by cracking the eggs into a large mixing bowl. Add the sugar and whisk together until the mixture becomes pale and slightly foamy.
- Wash and dry the lemon, then grate its zest finely. Add the zest to the egg mixture, followed by the yogurt. Stir gently until the ingredients are well combined.
- Pour in the oil and mix thoroughly until fully incorporated. Then squeeze the juice of the lemon and strain it through a sieve if necessary to remove any seeds or pulp. Add the lemon juice to the mixture and stir again. Finally, add a pinch of salt.
- In a separate bowl, combine the flour, the cornstarch, and the baking powder. Sift the dry ingredients through a fine sieve to remove any lumps. Gradually add the sifted dry ingredients to the wet mixture, stirring continuously to avoid clumps.
- Using a whisk or an electric mixer on low speed, mix until the batter is smooth and fully combined. Once ready, grease and flour an 8-inch (20 cm) cake pan, making sure to coat the entire surface to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula if needed.
- Preheat your oven to 170°C (340°F), static mode. Once hot, place the cake on the middle rack and bake for 45 minutes. Avoid opening the oven door too soon, as this may cause the cake to deflate. After 40 minutes, check for doneness by inserting a toothpick in the center—if it comes out clean or with a few dry crumbs, the cake is ready. If needed, bake for an additional 5 minutes.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar for an extra touch of sweetness.
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