Description
A delightful Italian Breakfast Cake, perfect for Mother’s Day, packed with citrus zest and warmth, ideal for brunches or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round baking pan.
- Whisk together flour, sugar, baking powder, and a pinch of salt in a bowl.
- Mix melted butter, eggs one at a time, milk, vanilla extract, and lemon zest until combined in another bowl.
- Fold wet ingredients into dry ingredients until just mixed; avoid overmixing.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For those watching their sugar intake, consider using sugar substitutes like stevia or monk fruit. This cake is versatile and can be served warm with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg