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Nonna’s Moist Italian Lemon Cake

Nonna’s Moist Italian Lemon Cake

Nonna’s Moist Italian Lemon Cake is a delightful and rich dessert that combines ricotta cheese and fresh lemon for a light, flavorful treat. Perfect for any occasion, this cake is simple to make and packed with nostalgic Italian flavors.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

  • 24 tablespoons all-purpose flour 1 ½ cups
  • 1 teaspoon baking powder
  • 16 tablespoons sugar 1 cup
  • 2 large eggs*
  • Zest of 1 lemon*
  • 2 tablespoons lemon juice*
  • 10 tablespoons vegetable oil your choice, I use corn or sunflower oil (½ cup + 2 tablespoons)
  • 10 tablespoons milk* ½ cup + 2 tablespoons
  • EXTRAS
  • 2-3 tablespoons icing/powdered sugar for dusting the finished cooled cake
  • *Ingredients should be at room temperature; remove them from the fridge 45-60 minutes before use.

Instructions
 

  • Preheat the oven to 350°F (180°C), and grease and flour an 8 or 9-inch round cake pan (20-23 cm).
  • In a small bowl, whisk together the flour and baking powder.
  • In a large bowl, beat the sugar and eggs on low speed until the mixture is very fluffy and light, approximately 5 minutes.
  • Next, add the zest, juice, oil, and milk, and beat on low speed until combined. Then, add the flour mixture and continue to beat on low speed until smooth.
  • Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan before transferring it to a cake plate.
  • Allow the cake to cool completely before dusting with powdered or icing sugar. Enjoy!
  • **All tablespoons (and teaspoons) should be leveled, not heaping.

Notes

Eggs and sugar should always be beaten on low speed, never on high speed. When adding the flour mixture, continue beating on low speed.
If you find the batter difficult to mix, a reader recommended beating the flour into the mixture by hand rather than with a mixer. A whisk or spatula would work well for this.
To store the cooled cake, keep it at room temperature, either wrapped in plastic or in a covered cake container. It will stay fresh for up to 4 days at room temperature. Alternatively, you can refrigerate the cake, but make sure it’s airtight to prevent it from drying out. It will last up to 5 days in the fridge—just bring it to room temperature before serving.
For long-term storage, freeze the completely cooled cake by double-wrapping it in either foil or plastic wrap, then placing it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight at room temperature before serving.