Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 8 tablespoons Unsalted Butter (1 stick), softened, room temperature
  • 1 cup Granulated Sugar (for batter)
  • 3 Large Eggs, room temperature
  • ½ cup Whole Milk, room temperature
  • Zest of 3 medium lemons (finely grated)
  • ¼ cup Fresh Lemon Juice (for syrup)
  • ¼ cup Granulated Sugar (for syrup)
  • ¼ cup Water (for syrup)
  • 1 cup Powdered Sugar (for optional glaze)
  • 2 – 3 tablespoons Fresh Lemon Juice (for optional glaze)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch round pan with parchment paper.
  2. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In the bowl of your mixer, combine the softened butter, 1 cup sugar, and lemon zest. Beat on medium speed until the mixture is light, pale, and fluffy (about 3–5 minutes).
  4. Add Eggs: Beat the eggs in one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  5. Alternate Wet and Dry: Reduce speed to low. Add one-third of the dry mixture, followed by half of the milk. Repeat, finishing with the remaining dry mixture. Mix only until just combined. Do not over-mix.
  6. Bake: Scrape the batter into the prepared tin. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
  7. Make the Syrup: About 5 minutes before the cake is done, combine the lemon juice, ¼ cup sugar, and water in a small saucepan. Bring to a boil, then immediately reduce the heat and stir until the sugar is fully dissolved. Remove from heat.
  8. Poke the Cake: Remove the cake from the oven and place it on a cooling rack still in the tin. While the cake is hot (after cooling for 2–3 minutes), use a skewer to poke deep holes all over the top surface (aim for about 20–30 holes).
  9. Drench and Soak: Slowly spoon or brush the hot lemon syrup evenly over the warm cake. Let the cake absorb all the liquid and cool completely in the tin (about 1 hour).
  10. Release the Cake: Once fully cooled, carefully remove the cake from the tin.
  11. Glaze (Optional): Whisk the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cooled cake and allow it to set for about 15 minutes before slicing and serving this perfect Italian Lemon Cake.