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Best Italian Love Cake

Best Italian Love Cake

This recipe will guide you through creating a moist, flavorful cake with a touch of classic Italian elegance. Dive in and discover your new favorite go-to sweet treat!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Servings: 8 slices
Course: CAKE, Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek yogurt full-fat recommended for richness
  • ½ cup milk whole or 2% for best texture
  • 1 lemon zest optional, for a bright citrus note
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or lemon juice
  • ½ teaspoon vanilla extract

Equipment

  • 9-inch round cake pan or standard loaf pan
  • Medium Bowl
  • Large Bowl
  • Small bowl or liquid measuring cup
  • Wooden skewer or toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan. You can also line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat them for at least 2-3 minutes until pale yellow and significantly increased in volume.
    ½ cup unsalted butter, softened, 1 cup granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If using, add the lemon zest at this stage for an extra burst of aroma and flavor.
    2 large eggs, 1 teaspoon vanilla extract, 1 lemon zest
  5. In a small bowl or liquid measuring cup, whisk together the Greek yogurt and milk until smooth. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt-milk mixture in two additions. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
    1 cup plain Greek yogurt, ½ cup milk
  6. Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula.
  7. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  8. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, invert the cake onto a wire rack to cool completely.
  9. While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk or lemon juice, and vanilla extract until smooth and pourable. If the glaze is too thick, add a little more milk or lemon juice, ¼ teaspoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.
    1 cup powdered sugar, 2-3 tablespoons milk or lemon juice, ½ teaspoon vanilla extract
  10. Once the Best Italian Love Cake is completely cool, drizzle or spread the glaze over the top, allowing it to drip down the sides. Let the glaze set for another 15-20 minutes before slicing and serving.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Can be frozen for up to 3 months.
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