Italian Easter Cake
Light and aromatic, this Italian Easter cake is infused with citrus, anise, and rum, then topped with lemon glaze and sprinkles for a festive touch.
Servings: 16
Ingredients
For the Cake:
- 2 ¼ Cups all-purpose flour
- 2 ¼ Teaspoons instant yeast
- 1/3 Cup granulated sugar
- ½ Cup milk warmed to about 85°F
- 10 Tablespoons butter melted, 1 Stick + 2 Tablespoons
- 4 eggs large
- 2 Tablespoons lemon zest
- 2 Tablespoons rum
- 1 Tablespoon anise seeds
- 2 Teaspoons ground cinnamon
- 1 Teaspoon vanilla extract
- ½ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- butter or nonstick cooking spray, for greasing
For the Glaze:
- 2 Cups powdered sugar
- 2 to 3 Tablespoons lemon juice
- Easter sprinkles
Instructions
Prepare the Batter:
- In a small bowl, whisk together ½ cup of the flour, the instant yeast and 1 tablespoon of the sugar.
- Pour in the warm milk and stir until combined.
- Let it sit for 5 minutes or until foamy.
- In a large mixing bowl, whisk together the remaining flour, the remaining granulated sugar, the salt, cinnamon, nutmeg, and anise seeds.
- In a separate bowl, beat the eggs, and then stir in the melted butter, lemon zest, rum, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and add the yeast mixture.
- Beat for 2 to 3 minutes until a smooth batter forms.
Let the Batter Rise:
- Pour the batter into a greased bundt pan, spreading it evenly.
- Cover and let rise in a warm place until doubled in size, 1 ½ to 2 hours.
Bake the Cake:
- Preheat the oven to 350°F.
- Bake for 35 to 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Remove it from the oven and let the cake cool in the pan for 10 minutes.
- Transfer it onto a wire rack to cool completely.
Add the Glaze:
- In a bowl, whisk together the powdered sugar and lemon juice until smooth.
- Adjust the consistency by adding more sugar for thickness or more juice for a thinner glaze.
- Drizzle the glaze over the cooled cake and decorate with sprinkles.
Notes
Use fresh yeast: Make sure your instant yeast is fresh and not expired. If the yeast mixture doesn’t foam after 10 to 15 minutes, it may be inactive, and you’ll need to start over with fresh yeast.
Grease the Bundt pan well: Use butter or nonstick baking spray to thoroughly grease your Bundt pan. This ensures the cake releases smoothly without sticking.
Don’t overbake it: Bake the pigna di Pasqua just until it's golden brown and a toothpick inserted in the center comes out clean. Overbaking can make the cake dry. If the top seems to be browning too quickly, loosely tent it with foil for the remainder of the cooking time.
Let it cool completely before glazing: If it's still warm, the glaze can melt and run off instead of setting properly.
Grease the Bundt pan well: Use butter or nonstick baking spray to thoroughly grease your Bundt pan. This ensures the cake releases smoothly without sticking.
Don’t overbake it: Bake the pigna di Pasqua just until it's golden brown and a toothpick inserted in the center comes out clean. Overbaking can make the cake dry. If the top seems to be browning too quickly, loosely tent it with foil for the remainder of the cooking time.
Let it cool completely before glazing: If it's still warm, the glaze can melt and run off instead of setting properly.
Nutrition
Calories: 178kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 103mg | Potassium: 85mg | Fiber: 1g | Sugar: 20g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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