Lemon Cake – Torta dei 12 Cucchiai

How delightful ! Not to be snob or anything, but let’s face it… Italian lemons, just like blood oranges from the South of Italy, are the best in the world. They are bright yellow, with a thick skin and one that, once grated, make any dish come to life. A good friend recently gave me a few lemons for my birthday ! … She knows me well ! I had to make something special to give them justice ! This 12 Tablespoons Cake or Torta dei 12 Cucchia is the perfect recipe for a light and elegant dessert. The original recipe called for 12 tablespoons of every ingredients, thus the name. I modified it a little bit in order to reduce the amount of sugar and increase the lemon juice to enhance its overall tase. A one bowl cake, it can be made in just a few minutes. The key is to beat the eggs at very low speed for a good five minutes. This will prevent the cake to rise and fall after taken out of the oven. Try it, you will not be disappointed.

195 Gr. All purpose flour
1 Teaspoon Baking powder
150 Gr. Sugar
2 Large eggs at room temperature
Zest of a lemon
2 Tablespoons Lemon Juice
105 Gr. Vegetable oil
133 Gr. Milk at room temperature

Preheat the oven at 180 Celsius and grease a 20-22 cm. cake pan.
In a medium size bowl, using a hand held mixer, beat the eggs and sugar at very low speed for about 5 minutes. The mixture will become quite pale, fluffy and light.
Add the lemon zest, lemon juice, vegetable oil, milk and mix well.
Sift the flour and baking powder over the lemon mixture and fold the flour using a spatula. Mix until well incorporated and there are no more lumps.
Pour in the cake pan and bake for 40 minutes or until a toothpick comes out clea.
Let the cake cool in the pan before removing.
Add a dusting of powder sugar and Buon Appetito ! Enjoy !

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