Lemon Spring Cake

The lemon spring cake is a fresh and fragrant dessert, ideal for the spring season. Here’s how to prepare it by adding an Italian twist to the recipe.

Ingredients

• 200 g of all-purpose flour
• 150 g of sugar
• 100 g of soft butter
• 3 eggs
• Grated zest of 2 untreated lemons
• Juice of 1 lemon
• 1 packet of baking powder
• A pinch of salt
• Powdered sugar to taste for decoration

Preparation

1. Pre-heat the oven to 180 °C and prepare a cake tin by buttering and flouring it, or by lining it with parchment paper.
2. In a bowl, cream the soft butter with the sugar until light and fluffy.
3. Add the eggs, one at a time, continuing to stir after each addition.
4. Mix in the grated lemon zest and the juice of one lemon.
5. Sift the flour, baking powder, and a pinch of salt and gently fold them into the mixture.
6. Pour the batter into the prepared tin and level the surface with a spatula.
7. Bake the cake for about 35-40 minutes or until a skewer inserted in the center comes out clean.
8. Once baked, let the cake cool before unmolding it.
9. Dust with powdered sugar before serving.

Curiosity

In Italy, lemon zest is a widely used ingredient in desserts and always gives a distinctive aroma that recalls the landscapes and scents of the Mediterranean. Lemon cake can be accompanied by lemon cream or a simple dusting of powdered sugar, but to make it even more spring-like you can decorate it with edible flowers or add a lemon custard cream between layers if you decide to make a layered version.