Comments on: italian apple cake

By: Lena

Lena — Mon, 20 Oct 2025 17:56:47 +0000

Tasty and very easy to prepare. Thanks for the recipe!

By: Keala Keyes

Keala Keyes — Mon, 22 Jan 2024 03:10:46 +0000

This is the second time I made this cake. It did not disappoint. This is definitely a keeper!!!

By: valentina

valentina — Tue, 07 Nov 2023 22:23:51 +0000

In reply to Andrea Z. Thank you so much for your kind comment, Andrea! Yes, a warm slice of cake is just heavenly! :-)

By: Andrea Z

Andrea Z — Fri, 03 Nov 2023 01:34:32 +0000

I have made this every fall for the last few years with my Dad's apples. This is a favorite. Bakes up quick. Is especially good on the first day and warm.

By: valentina

valentina — Fri, 27 Oct 2023 05:23:16 +0000

In reply to Patricia. Thank you for your kind comment, Patricia! This being a family recipe, there is no specific amount of lemon juice/zest required - it's really to taste. The recipe is quite forgiving! And yes, I apologize if the recipe was not clear but you will want to add all the juice into the batter as well.

By: valentina

valentina — Fri, 27 Oct 2023 05:13:35 +0000

In reply to Thomas Valerio. Thank you for your kind comment Thomas! The orange zest sounds like a great addition!

By: valentina

valentina — Fri, 27 Oct 2023 05:12:57 +0000

In reply to Linda. Hi Linda! Great question, yes you will add the juice into the batter along with the apples. No need to drain!

By: Thomas Valerio

Thomas Valerio — Sat, 21 Oct 2023 20:11:33 +0000

This is a great and versatile recipe. I didn’t have a lemon so I used some orange zest. Since the batter was thick without the lemon juice, I added some milk. When it started browning quickly in my toaster oven, I lowered the heat a bit. At every stage, the recipe was cooperative. Thank you, Valentina.

By: Linda

Linda — Fri, 06 Oct 2023 22:34:47 +0000

Hi there, should we put the lemon juice into the batter along with the apples?

By: Patricia

Patricia — Fri, 25 Aug 2023 03:41:19 +0000

We are just back from Piemonte and I was looking for an apple cake recipe that would mimic what our B&B served at breakfast. This is it - as good as our Italian hostess made with the soft apples and golden crust. I think the lemon actually made it better!

Two questions; 1-as lemons vary so much in size and juiciness, how much lemon juice and lemon zest does the recipe actually require? And 2-when mixing in the apples, do you drain them or include the lemon juice they were tossed with?

The lemon I had was a monster so I actually only used half it (say 3/4t zest and 1.5T juice) and didn't add all the juice of the half lemon to the cake. It seemed to work with that amount of lemon but I suppose it could be lemonier. Delish.