Italian Lemon Cake (Soft & Fluffy Lemon Loaf)
A soft and fluffy Italian lemon cake made with fresh lemon zest and lemon juice. This light Mediterranean citrus dessert has a delicate crumb and bright lemon flavor. It is perfect for breakfast, afternoon coffee, or a simple homemade treat. Optional lemon syrup and glaze add extra moisture and sweetness.
Equipment
- Loaf pan (Top: 29 × 14 cm Bottom: 26 × 12 cm Depth: 9 -- Ideal for 1.15 kg dough)
- Mixing bowls
- Electric mixer or whisk
- spatula
- Measuring cups and spoons
Ingredients
Lemon Cake Batter
- 4 large eggs separated
- 180 g sugar 1 cup
- zest of 2–3 lemons
- 3 tablespoons fresh lemon juice
- 180 g all-purpose flour 1⅔ cups
- 2¼ teaspoons baking powder
- ¼ teaspoon salt
Optional Lemon Syrup
- 2 tablespoons lemon juice
- 2 tablespoons sugar
Optional Lemon Glaze
- 120 g powdered sugar 1 cup
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest optional
Instructions
Prepare the oven
- Preheat the oven to 180°C / 350°F.
- Grease your loaf pan well and line it with parchment paper.
Separate the eggs
- Separate the egg yolks and egg whites into two bowls.
Flavor the sugar
- Add the lemon zest to the sugar.
- Rub the zest and sugar together with your fingers. This releases the natural lemon oils and improves flavor.
Beat yolks and sugar
- Beat the egg yolks with the lemon sugar for 3–4 minutes until the mixture becomes pale and creamy.
Add lemon juice
- Mix in the lemon juice until well combined.
Mix dry ingredients
- In another bowl whisk together flour, baking powder, and salt,
Combine batter
- Add the dry ingredients to the yolk mixture and mix gently until smooth.
Whip egg whites
- Beat the egg whites until stiff peaks form.
- This step adds air to the batter and helps create a light cake texture.
Fold egg whites
- Fold the whipped egg whites into the batter in 2–3 additions using a spatula.
- Mix gently to keep the batter airy.
Fill the pan
- Pour the batter into your loaf pan.
- Fill the pan only about 70% full.
Bake
- Bake at 175–180°C for 35–45 minutes. Depending on oven.
- The cake is ready when a toothpick inserted in the center comes out clean.
Cool
- Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a rack.
Notes
Optional Lemon Syrup
- In a small saucepan combine lemon juice, sugar
- Heat until the sugar dissolves
- Brush the syrup over the warm cake
Optional Lemon Glaze
- Whisk together powdered sugar, lemon juice
- Drizzle the glaze over the cooled cake
Baking Tips
- Use fresh lemon zest for the best flavor
- Rub lemon zest into sugar before mixing
- Fold egg whites gently to keep the cake light
- Do not overmix the batter
- Allow the cake to cool slightly before removing it from the pan
Storage
- Store the cake in an airtight container at room temperature for 2–3 days
- You can also freeze the cake for up to 2 months