Follow/Be a Fan


Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!


Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello


Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

Chocolate Zucchini Cake

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:



or Use Key Words to Search this Site

Eggplant Lasagna

Lemon Cake from Capri

Cacio e Pepe

Learn to Make Arancini


Bucatini all' Amatraciana

Learn How to Make Artisan Bread with no Kneading for Pennies


 Thanks, Mom!


Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract


Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

« Grilled Marinated Steak with Salsa Verde Sauce | Main | From Rome - Bucatini all' Amatriciana »

From Capri - Lemon Cake

Continuing on with my recipes inspired from our trip to Italy is this lemon cake. While we were on Capri, I had breakfast one morning that was just a simple piece of lemon cake, a fresh orange and a cappuccino.  It was just such a perfect breakfast in a place where there were either lemon groves or orange trees everywhere you looked. I bought a nice little ceramic lemon juicer on the island and knew right then and there that I would make a lemon cake for the blog when I got back. 

my breakfast on Capri.


This is a really easy lemon cake, with no glazes and no whipping or folding.  I wanted a cake that wasn't overly sweet, so I didn't do a lemon glaze and I added a little almond flour because I like the taste.  

I always cut parchment paper circles to fit into my cake pans when I bake.  After years of hit or miss when it came to getting cakes out of their pans, I was tired of it and now I just do it every time.  It seems that no matter how well you prepare your pan, sometimes the cake just doesn't fall out very well.  If you cut a parchment paper circle, your cake comes out perfectly every time.  It's worth doing and very easy - I show you how in the photos in the post.  Make sure to brush a little butter on your pan first, so the paper sticks to the pan.  Then just brush butter all over the paper and up the sides of the pan and dust with flour.

my juicer from Capri - a fun little reminder of the island


Make sure your cake is completely cooled before adding your powdered sugar. This cake will last several days but you may have to add a little more powdered sugar on the top, if you like, each day. 

This cake is great in the morning with coffee, but it's awfully good also after dinner with a little limoncello!


Lemon Cake

for a printable recipe click here


  • about a tablespoon of butter and a little flour for dusting the cake pan
  • 1/4 cup almond flour
  • 1-1/4 cup cake flour
  • 1 teaspoon baking powder
  • 1 stick butter (1/2 cup), not unsalted
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 lemon, zested and juiced
  • 1/4 cup milk (I used whole, but you can use what you like)
  • 1/4 cup powdered confectioner's sugar 



Prepare your pan: Cut a parchment paper circle to fit the bottom of a 9-inch round cake pan. Melt the tablespoon of butter and brush a little of the bottom of your pan.  Place the parchment paper on the bottom of your pan and then brush the rest of the butter all over the paper and the sides of the pan. Add a little flour and coat everything, the sides and bottom, shaking the pan til everything is well coated and then tap out the excess.  

Preheat the oven to 350F.

Mix the flours and baking powder in a small bowl and set aside.

Cream butter and sugar together with a mixer until very white and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla, lemon zest and juice, and milk and blend. Add the flour mixture and beat until smooth.

Pour into prepared pan and bake for about 20-25 minutes, just until the middle is set. Remove from oven and let cool for 10 minutes in the pan.  Invert cake onto wire rack, with bottom side facing up.  After cake is completely cooled, dust with powdered sugar.

PrintView Printer Friendly Version

Reader Comments (102)

This cake is divine!!! Baked it in a loaf tin today and was a bit worried about the texture after slicing it, but surprisingly the cake was not heavy at all. Fellow bakers:don't stress: it rises slowly, seems dense and maybe a little pale after 20min's in the oven...but it's all it is promised to be:)))

January 13, 2019 | Unregistered CommenterLouella

Hi Elaine,
Love making this cake, have made it several times. The sugar in the recipe is normal granulated sugar (most cakes here in Australia call for caster sugar). Love your website 😊

May 28, 2019 | Unregistered CommenterJulie

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>