Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Italian lemon cake
Lemon Cake (using vegetable oil, flavored with lemon zest and lemon juice)
Originated from: Italy and North America
Occasion: Any time and special times
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, St. Leonard, Quebec, 1996)

Printer Friendly Version


12 oz flour
10 oz sugar
1 teaspoon salt
1 tablespoon Magic baking powder
Grated rind of 1 lemon
4 oz vegetable oil
3 tablespoons lemon juice
4 oz cold water
6 egg yolks
6 egg whites

For dusting
Icing sugar


Preheat oven to 350 degrees F.

Mix all ingredients, except egg whites.

In a separate bowl, beat egg whites until peaks form.

Gradually fold beaten egg whites into lemon mixture.

Bake in an ungreased pan for 1 hour.

Let cool for 5 minutes; gentle remove from pan.

Sprinkle with icing sugar.


The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by M. Negro. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

Back to main list