This Tablespoon Lemon Cake was along the same lines as my Easy Yogurt Cake that was given to me in yogurt cup measurements! But this cake is actually called Torta dei 12 Cucchiai / 12 Tablespoon Cake.I actually remade this cake a few times until I got it right, or as the Italian declared now this is a Lemon Cake!And that was to bring a couple of ingredients down to 10 tablespoons instead of 12, and to add a little more of this and a little less of that.And that is why it’s called the “Tablespoon Cake”. Line the bottoms of two 8 pans with parchment paper then grease with cooking spray. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake.
A simple dusting of powder sugar is all that is needed on most desserts.Unless of course we are talking about Tiramisu. Simple, Easy and so good! And all you need is a tablespoon!If you have noticed Italians are not big on lots of creams or frostings. Pour into prepared cake or bundt pan and bake. Add flour and baking powder and beat until smooth add zest and juice, milk, oil and combine
I continued to beat the ingredients going from medium to medium high.And yes the cake rose and then sank almost immediately once it was out of the oven.I then made the cake again, this time beating the whole time on low speed (speed #1) and the cake came out perfect. I started out beating the eggs and sugar on low speed but then turned up to medium high. So …I decided to make it changing up my beating speed. An 8 x 8 x 1 1/2 inch (20 x 20 x 4 cm) square pan.Best Homemade Lemon Bread Tips for making this Lemon Cake a successWhen I received comments from readers who have tried this cake and it rose and then when it came out of the oven it sank, I really wanted to discover why this was happening. What baking pans can I use for this Cake?
And increase the temperature to 375F. Increased both oil and milk by 1 tablespoon each A whisk or spatula would work for this.Be sure to watch the Video at the top of the post!Should I add make at own risk?! 🙂 How to adjust the recipe for high altitude All ingredients should be room temperature.If you are having trouble with this cake, a reader mentioned beating the flour into the mixture by hand instead of with a mixer.
And you don’t want that!So grab your tablespoon and let’s make a Lemon Cake. The white part will add only bitterness. Just be sure to grate only the yellow part of the lemon and no white part. Some insist that the zest has more lemon flavour than the juice.The zest is the oil of the lemon and is therefore filled with the pure lemon flavour.The juice holds the acidic tart taste of the lemon.
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