Margherita cake: the recipe for a soft and fragrant dessert

  • Flour 00
    • 0 kcal

  • Granulated sugar
    150 grams
    • 600 kcal

  • Eggs (180 gr)

    • 15 kcal
  • salt
    1 gr
    • 21 kcal

  • Butter
    • 899 kcal

  • Mashed potatoes

    50 grams
    • 380 kilocalories
  • Baking powder in powder
    3 grams

  • Egg yolks (50gr)
    • 63 kcal

  • Lemon

    • 750 kcal
  • Granulated sugar
    to taste
    • 389 kcal

Calories refer to 100 grams of product

The Margherita cake it’s a soft classic and very popular with local pastry, typical of the peasant tradition of central and northern Italy. The pride of the greatest pastry chefs, constantly on the lookout for perfect texture, is composed of a few simple ingredients: the dough, made from eggs, flour and sugar, is worked for a long time, to make it particularly airy, then enriched with grated lemon zest, for a irresistible scent. Soft and delicate, it is eaten as it is, with a little icing sugar added to the surface, or filled with creams and jams, then served on the occasion of a birthday, a snack for the children or a Special dinner. Find out how to do it by following our recipe step by step.

How to prepare margherita cake

mix the sugar

Collect the eggs in the bowl of a planetary mixer, add the sugar (1) and start whipping the mixture at medium speed.

add lemon

Add a pinch of salt and the grated lemon zest (2), then continue at maximum speed for about 8 minutes.

combine yolks

Add the egg yolks, one at a time (3), and rework.

sift flour

In another bowl, sift the flour with the baking powder and cornstarch (4).

add flour

Pour the flours into the mixture, passing them again through a sieve (5) and incorporate them well.

add butter

Transfer part of the mixture to a bowl, add the melted butter (6) and mix with a spatula. Pour the mixture into the blender and mix gently with up and down movements.

pour into the mold

Transfer the dough into a greased and floured mold 20 cm in diameter (7), and bake in a static oven at 190 ° C for about 40 minutes.

Margherita cake

After the baking time, take the cake out of the oven and let it cool. Turn out onto a serving platter, sprinkle the surface with plenty of icing sugar and serve (8).


To get a dessert of consistency particularly fluffy, it is important to work the mixture for a long time and with electric beaters, in order to incorporate a lot of air. Carefully sift the powders and add the melted butter, now lukewarm and not too hot.

To prevent the cake from deflating, however, do not open the oven door in advance and follow the cooking instructions for perfect cooking.

At will you can flavor the dough with grated orange zest (the only recommendation is to use organic, non-chemically treated citrus in this case as well), a few drops of vanilla extract, the seeds of a berry or a pinch of ground cinnamon.

In addition to serving it simply with a pinch of Granulated sugar, you can cut the cake in half and garnish it with custard and strawberries, a chocolate-raspberry ganache or a delicious hazelnut cream.

In case of intolerance, try the cake without eggs.


The margherita cake can be kept a ambient temperature, inside a special container, for approx. 3-4 days.