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Ingredients:
1 large egg – adds richness and binds the dough.
Zest of 1–2 lemons – the fresh zest is crucial for that authentic citrus aroma.
½ cup sugar (100g) – for sweetness and tenderness.
½ cup unsalted butter, softened (113g) – provides flavor and structure.
1 ½ cups all-purpose flour (180g) – the backbone of the dough.
1 tsp baking powder – for lightness.
Pinch of salt – enhances flavor balance.
Optional lemon custard filling – can be homemade or store-bought for an extra creamy center.
Powdered sugar for dusting – adds a delicate, bakery-style finish.
Fresh lemon slices for garnish – optional but beautiful for presentation.
Equipment:
Mixing bowls
Whisk and spatula
8-inch springform pan, greased and parchment-lined
Oven preheated to 350°F (180°C)
Cooling rack
These simple tools and ingredients are all it takes to bring the Italian Lemon Magic Cake to life.
How To Make Italian Lemon Magic Cake
see continuation on next page
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