This Italian Apple Cake is an easy one‑bowl dessert with a bright lemony batter and plenty of fresh apple slices.
I’ve been working long shifts lately, but I still love sharing family recipes. This Italian Apple Cake is a simple, comforting dessert that has been made in my family for generations. It comes together in one bowl, requires minimal effort, and is loaded with juicy apple slices. The batter carries a gentle lemon note that complements the fruit beautifully—perfect when you want a real, fresh‑from‑the‑oven cake without a lot of fuss.
This cake is ideal for days when you want something quick and satisfying. It’s fast to make, produces very few dishes, and still tastes like a homemade classic. The crumb is soft and moist, the lemon zest and juice add a subtle citrus lift, and the abundance of apples makes every bite feel fresh and fruity.
The recipe is a family favorite and reflects traditional home cooking. If you’re wondering about its origins, it was passed down through my grandmother to my mother and now to me—simple, genuine home baking. It doesn’t rely on elaborate ingredients or techniques, just good apples and straightforward flavors. Ready to make one?
FAQ’s
- Can I make this cake without a springform pan?
- Yes. Use a standard 10″ cake pan, an 8×8 square baking dish, or an 8″ round pan. If the pan is smaller, the cake will be thicker and will need a longer baking time—check for doneness with a toothpick.
- How can I make this cake vegan?
- Substitute the butter with vegan butter or coconut oil and replace the eggs with your preferred egg replacer. Flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) work well.
- Can this cake be made gluten-free?
- I haven’t tested this version, but a cup-for-cup gluten‑free flour blend is likely to work. Results may vary depending on the blend, so proceed with usual substitutions and adjustments.
Print Recipe
italian apple cake
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- ½ cup salted butter melted
- ½ cup granulated sugar
- ½ tablespoon baking powder
- 1 teaspoon vanilla extract
- zest of 1 lemon
- juice of 1 lemon
- 2-3 apples about 1 lb, peeled and sliced {I like using Granny Smith}
Instructions
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Preheat the oven to 375°F (190°C) and line a 10‑inch springform pan with parchment paper.
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Peel and slice the apples, then toss them with the lemon juice to prevent browning. Set aside.
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In a medium bowl, whisk the melted butter and sugar until creamy and slightly lightened. Add the eggs, lemon zest, and vanilla, and mix until combined.
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Stir in the baking powder and flour, then fold in the apple slices. Pour the batter into the prepared pan; there may seem to be almost too many apples for the batter, and that’s normal.
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Bake for 45–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
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Allow to cool slightly, then serve with a dusting of powdered sugar if desired.
