This is a wonderfully light and fresh-tasting cake, just perfect for the summer (and not only!)

oven 325 degrees F (170 degrees C) – always preheat the oven

with an  electric mixer,  first mix 11 oz (320 g) flour,     4 teaspoons baking powder (if in Italy you can use a packet of lievito) ,    13 oz  (380 g) sugar,         and 4 oz (110 g)   softened  butter

then in a separate bowl  mix  together   11 oz (320 ml ) buttermilk,  zest of 2 lemons, and 3 eggs

mix the dry ingredients with the liquid ingredients, gradually until lumps are gone

use an 8 cm baking cake pan (20 cm baking tin), oil it and flour it as with every pan you  use to bake a cake so that the sponge will not stick to the pan

pour in the batter; place in preheated oven and bake for about 30 minutes but  check because this cake may take less or more time depending on your oven

remember  Crisira the Cupcake Fairy’s baking tips (in this blog) about how to tell when your cakes or cupcakes are ready!

When the cake is ready, take out of the oven, let it cool completely an d then you can frost

I usually make  two of these cakes and put frosting between the two and on top to make a layer cake!

This is the ideal frosting for this lemon cake: lemon cream cheese frosting!  With an electric mixer, mix together 2 pds (900g) powdered sugar (icing sugar), zest of 2 lemons, 5 ½ oz (150 g) softened butter; once mixed  gradually add 13 oz (375 g) cream cheese and keep beating until smooth   and fluffy

decorate the top of the frosted cake with sliced strawberries, or sliced cherries (take out the pits!), or berries

This is a wonderfully moist,  light and refreshing cake!



This cake is delicate-tasting but so very delicious! Great for breakfast or for a snack with a cup of tea or a glass of milk!

It is best baked in a small rectangular loaf tin; oil it and line it with flour as always. Preheat the oven to 320 degrees F / 160 degrees C.

you’ll need 8 ounces (225 grams) of flour along with 3 teaspoons of baking powder (in Italy you can use a packet of baking “lievito”). Add 1/2 teaspoon of ground nutmeg. Now get 4 ounces of margarine/butter (100 grams) room temperature and somewhat softened (not melted!). Mix the butter in the flour mixture with your hands: the mixture must now appear and feel like breadcrumbs.

Get the bananas ready! About two large bananas are fine. Peel them, mash them and mix them into the flour mixture. Now add 4 ounces (100 grams) of sugar, the zest of one lemon, 2 large eggs, and 6 tablespoons of liquid/melted honey.
Mix well either by hand or with an electric mixer but on slow speed.

Pour mixture evenly into the baking tin. Put in the oven for about 1 hour, but check after 40 minutes or so, because it all depends on how big or small a loaf tin you use and also on your oven!
As always, when you stick a cake tester or a simple toothpick in the cake and it comes out clean, the cake is ready! Do not overbake! We want this cake nice and moist!



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