Cake in Italy

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INGREDENT

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 large eggs
  • 1 cup milk
  • ½ cup olive oil (traditional Italian cakes often use olive oil instead of butter)
  • 1 tbsp lemon zest (or orange zest)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another large bowl, beat the eggs and sugar until pale and fluffy.
  4. Slowly add in the olive oil, milk, vanilla, and lemon zest. Mix well.
  5. Gradually fold in the dry ingredients until smooth.
  6. Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool completely, then dust with powdered sugar before serving.

This style of cake is light, fragrant, and very typical of Italian home baking.

Do you want me to make it more like a traditional Italian regional cake (like Torta della Nonna, Pan di Spagna, or Ciambellone), or keep it as a simple everyday Italian cake?

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