An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (65)
Egg Yolk Lemon Cake
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 10%
CARBS 34G51% OF CAL
3G FIBER16G SUGAR16G OTHER
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon cake made with egg yolks, fresh lemon juice, and zest for bright citrus flavor. Good for breakfast, dessert, or snacking.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 large egg yolks (room temperature)
- ½ cup + 2 tablespoons granulated sugar ((130 grams))
- 1 cup + 2½ tablespoons milk (room temperature - I use 2%) ((275 grams))
- ¼ cup vegetable oil (I use sunflower or corn oil) ((50 grams))
- 2 cups all purpose flour ( or cake/pastry flour) ((260 grams))
- 1¾ teaspoons baking powder
- zest 1 lemon
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1-2 tablespoons icing/powdered sugar
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 10%
CARBS 34G51% OF CAL
3G FIBER16G SUGAR16G OTHER
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 72mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.