Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (2)
Italian Lemon Cake (Soft and Moist)
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 16%
CARBS 64G55% OF CAL
1G FIBER32G SUGAR32G OTHER
FAT 20G38% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft and moist Italian lemon cake made with sunflower oil and yogurt instead of butter and milk, creating a tender crumb with bright citrus flavor. It's lighter than traditional butter cakes while remaining rich and aromatic.
dessertitalianbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 16%
CARBS 64G55% OF CAL
1G FIBER32G SUGAR32G OTHER
FAT 20G38% OF CAL
3G SAT17G 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
- 10m
- Cook
- 45m
- Sodium
- 90mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 60mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 90MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.