The Famous Italian Lemon Cake — Soft, Moist, and Made with Simple Ingredients

By Whisk Takers

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Lemon Swirl Cake with Lemon Cream Ingredients Cake Batter * 3 large eggs * ½ cup sugar (100 g) * A pinch of salt * ¼ cup plain yogurt (60 g) * 3 tbsp fresh lemon juice (45 ml) * ½ stick unsalted butter, melted and cooled (60 g) * 1½ cups all-purpose flour (170 g) * 1 tsp baking powder (5 g) Lemon Cream * 1 large egg * Zest and remaining juice from 1 lemon * ¼ cup sugar (60 g) * ¼ cup cornstarch (30 g) * 1 cup milk (240 ml) Baking * 350°F (175°C) * 40–45 minutes * Bake without convection (no fan) --- Key Notes * Zest only the yellow part of the peel; the white pith is bitter. * Butter should be melted but not hot, so it doesn’t cook the eggs. * Cook the lemon cream until thick, so it holds its shape and doesn’t sink. * A ceramic pan works best for even baking and moist edges. * After baking, let the cake rest in the oven with the door slightly open to prevent cracks. * Cool completely before removing from the pan. --- Step-by-Step 1. Zest the lemon (yellow part only), then