Description
This Italian Twelve Tablespoons Cake is soft, citrusy, and incredibly easy—no scale required. A timeless, rustic dessert for any occasion
Ingredients
Base (12 tablespoons each):
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12 tbsp all-purpose flour
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12 tbsp sugar
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12 tbsp milk
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12 tbsp vegetable oil (or melted butter)
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12 tbsp potato starch (or cornstarch)
Other ingredients:
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3 large eggs
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1 tbsp baking powder
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Zest of 1 lemon or orange
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1 tsp vanilla extract (optional)
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Pinch of salt
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Powdered sugar for dusting (optional)
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
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Beat eggs and sugar in a large bowl until light and frothy.
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Add milk, oil, zest, and vanilla, and mix well.
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Sift in the dry ingredients (flour, starch, baking powder, salt) and stir until just combined.
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Pour batter into the pan and smooth the surface.
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Bake for 35–40 minutes, or until a toothpick comes out clean.
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Cool for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
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Use room temperature eggs and milk for better mixing.
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Don’t overmix—a gentle stir keeps the cake fluffy.
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Swap lemon for orange zest for a different citrus note.
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Use cornstarch or potato starch for a lighter texture.
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Line your pan with parchment for easy removal.
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Store at room temp in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes