Southern Italian Lemon Cake


  • 6 large eggs
  • 1 1/4 cups sugar
  • 3/4 cup vegetable oil
  • 1 cup milk
  • 2 1/2 cups flour
  • 2 tablespoons baking powder
  • Finely grated zest of 2 small lemons (mixed with 1 tablespoon of sugar)
  • Icing sugar for dusting
  • Equipment needed
  • 9 inch “tube” pan, greased


  • Preheat oven to 350 F degrees.
  • Preheat oven to 350 F.
  • Beat eggs and sugar until creamy.
  • Add oil.
  • Add milk.
  • Add flour and baking powder.
  • Fold in grated lemon zest mixed with sugar with a rubber spatula [Do NOT use an electric mixer as this might make the cake mushy!].
  • Place batter in a well-greased largish “tube” or “coffee cake” pan.
  • Bake for about 40 to 50 minutes [To see if it’s done do the standard skewer test — insert a skewer in the cake and if it comes out clean it’s ready.].
  • Cool.
  • Dust with icing sugar before serving.
Recipe Courtesy of – Italy Revisited 

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