Simple Italian 12-Tablespoon Cake

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  • Prep time: 10 minutes

  • Bake time: 35–40 minutes

  • Total time: 50 minutes

  • Servings: 8 slices

  • Pan size: 20 cm (8-inch) springform or round cake pan

Ingredients

  • 3 large eggs, at room temperature

  • 12 tbsp granulated sugar (approx. 180g)

  • 12 tbsp vegetable oil or light olive oil (approx. 120ml)

  • 12 tbsp milk, at room temperature (approx. 120ml)

  • 12 tbsp all-purpose flour, leveled (approx. 200g)

  • 11g baking powder (approx. 2½ tsp)

  • Zest of ½ lemon (finely grated)

  • Juice of ½ lemon (approx. 1½–2 tbsp)

  • 1 pinch of salt

  • 1 tsp vanilla extract (optional)

  • Powdered sugar, for dusting (optional)

Step-by-Step Instructions

  1. Prep Oven & Pan: Preheat your oven to 180°C (350°F / static mode) or 170°C (fan/convection mode). Grease a 20 cm (8-inch) springform cake pan with butter or oil and line the bottom with parchment paper. Lightly flour the sides.

  2. Beat Eggs and Sugar: In a large mixing bowl, beat the 3 eggs, 12 tablespoons of sugar, and a pinch of salt using an electric hand mixer or whisk for 3–4 minutes until pale, light, and frothy.

  3. Add Liquids & Aromatics: Pour in the 12 tablespoons of oil, 12 tablespoons of milk, freshly squeezed lemon juice, lemon zest, and vanilla extract (if using). Whisk gently on low speed until combined.

  4. Fold Dry Ingredients: Sift the 12 tablespoons of flour and 11g of baking powder directly into the wet batter. Whisk or fold gently with a spatula just until smooth and lump-free (do not overmix).

  5. Pour & Bake: Pour the batter evenly into the prepared pan. Tap the pan once gently on the counter to release large air bubbles. Bake for 35 to 40 minutes, or until the top is domed and golden-brown, and a wooden toothpick inserted into the center comes out completely clean.

  6. Cool & Serve: Let the cake cool in the pan for 10 minutes, then release the springform ring and transfer the cake onto a wire cooling rack to cool completely. Dust with powdered sugar before slicing and serving.

Chef’s Tips

  • Flour Measurement: Use standard level tablespoons (not heavily heaped) for the fluffiest, lightest sponge texture.

  • Flavor Variations: Swap the lemon zest and juice for fresh orange zest and juice, or fold in 2 tablespoons of cocoa powder (replacing 2 tablespoons of flour) for a marble swirl.