Italian Breakfast Cake
An easy, fluffy butter cake that's perfect with coffee or tea
Equipment
- Large mixing bowl
- Cake pan
Ingredients
- 250 g all-purpose flour4 eggs150 ml melted butter120 g sugar50 ml milk2 teaspoons baking powderzest of 1 lemonvanilla extract or vanilla powder (optional)
- 4 eggs
- 150 ml melted butter
- 120 gr sugar
- 50 ml milk
- 2 tsp baking powder
- 1 lemon zest
- vanilla
Instructions
- Beat the eggs with the sugar until well combined. While continuing to whisk, gradually pour in the melted butter.
- Add the warm milk. Next, stir in 200 g of the flour mixed with the baking powder (not all 250 g listed in the ingredients). If the batter is still too runny—it should be just slightly thinner than thick sour cream—add the remaining flour one tablespoon at a time. As soon as the batter reaches the right consistency, stop adding flour. Finally, stir in the finely grated zest of one lemon and, if desired, a little vanilla.
- Generously butter the cake pan, dust it with flour, and shake out any excess. Pour the batter into the prepared pan (photo 1). Bake in a preheated 180°C (355°F) conventional oven for 35–45 minutes. Test for doneness by inserting a knife into the center of the cake. If it comes out clean, the cake is ready (photo 2). Remove the cake from the oven, let it cool in the pan for about 10 minutes, then easily remove it from the pan (photo 3).
Notes
This is one of those recipes that quickly becomes a family favorite. It's delicious on its own, but you can also customize it with diced apples, berries, chocolate chips, or a handful of chopped nuts, depending on the season and what you have in your pantry.