What is the traditional Italian cake?

While Italy has countless regional desserts, one of the most iconic traditional cakes is the Italian lemon cake , particularly versions from the Amalfi Coast or Sicily. It’s simple, rustic, and full of natural citrus flavor. Other traditional cakes include Torta della Nonna (custard pie) and Panettone (holiday sweet bread), but the Italian lemon cake recipe is a year-round favorite for its freshness and lightness.

How can I make my lemon cake more moist?

Moisture in your Italian lemon cake recipe depends on key techniques: Use extra virgin olive oil instead of butter Add creamy ingredients like ricotta or Greek yogurt Drizzle lemon syrup onto the warm cake Avoid overbaking (start checking 5 minutes early) Let the cake rest—it's often more moist on day two!

What is the name of the Sicilian cake?

In Sicily, lemon cakes go by many names, but a common one is Torta al Limone Siciliana or Cassata al Limone (a lemony variation of their famous ricotta dessert). These recipes often include ricotta cheese, semolina flour, or almonds—elements that give the Italian lemon cake recipe a dense, flavorful texture.

What is lemon drizzle cake in Italian?

Lemon drizzle cake doesn’t have a direct Italian equivalent because it’s a British creation. However, the closest term in Italian would be Torta al Limone con Glassa . Still, the typical Italian lemon cake recipe uses a lighter glaze or lemon syrup rather than a thick drizzle.

What do Italians call cake?

In Italian, cake is generally called “torta.” So an Italian lemon cake recipe would be referred to as “Torta al Limone.” You may also hear “ciambella” if it’s made in a ring mold, or “dolce” (dessert) in casual conversation.

What is a nonna cake?

A “nonna cake” isn’t a single recipe—it’s a style of baking. A nonna cake usually means a simple, homemade dessert passed down through generations. The Italian lemon cake recipe is one of the most beloved examples of a nonna cake : made with pantry staples, rich in flavor, and packed with heart.

Italian Lemon Cake Recipe – The Best Traditional Dessert (2025)

Description

This Italian lemon cake recipe is a moist, fragrant, and zesty Mediterranean dessert made with olive oil, fresh lemons, and simple pantry ingredients. Perfect for tea time, holidays, or just a slice of sunshine any day.

Ingredients

Ingredients

1½ cups all-purpose flour (or 1 cup AP flour + ½ cup almond flour)
1½ teaspoons baking powder
¼ teaspoon salt
¾ to 1 cup granulated sugar
3 large eggs (room temperature)
½ cup extra virgin olive oil
Zest of 2 large organic lemons
⅓ cup fresh lemon juice
½ cup whole milk or Greek yogurt
1 teaspoon vanilla extract (optional)
¾ cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

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Instructions

Tep-by-Step Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round or loaf pan with olive oil and dust lightly with flour.
Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt.
Beat Eggs and Sugar: In a separate bowl, whisk together eggs and granulated sugar until light and fluffy (2–3 minutes).
Add Wet Ingredients: Slowly add olive oil, lemon zest, lemon juice, milk (or yogurt), and vanilla to the egg mixture.
Combine: Fold wet ingredients into the dry ingredients until just combined—do not overmix.
Bake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Glaze: While cake cools slightly, mix powdered sugar and lemon juice for the glaze. Drizzle over warm cake.
Cool and Serve: Allow cake to cool completely before slicing. Garnish with zest, mint, or candied lemon if desired.

Notes

Use organic unwaxed lemons for the best zest.
For extra moisture, add ½ cup ricotta or Greek yogurt to the batter.
Cake flavor deepens on day two—store covered at room temperature.
You can add a splash of limoncello for a grown-up twist.
To freeze, wrap individual slices in parchment and foil, and store up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Mediterranean Dessert Recipes
Method: Baking
Cuisine: Mediterranean/Italian

Nutrition

Serving Size: 1 slice (1/10 cake)
Calories: 280 kcal
Sugar: 18g
Sodium: 115mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg