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Tablespoon Italian Lemon Cake

Rosemary Molloy / An Italian in my Kitchen
  • 50 minutes
  • Serves 8

INGREDIENTS

12 tbsp

all purpose flour

1 tsp

baking powder

10 tbsp

sugar

2

eggs

zest one lemon

2 tbsp

lemon juice

10 tbsp

vegetable oil ((your choice, I used corn oil))

10 tbsp

milk

2 tbsp

Icing/powdered sugar for dusting finished cooled cake