Directly from Sicilian tradition, one of the most delicious Italian cake.


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  • 4 oz (112 gr) butter at room temp
  • 1 ½ cups (300 gr) sugar
  • 3 eggs
  • 1 ½ cups (325 gr) flour
  • 1 tsp (5 gr) baking soda
  • ½ tsp salt
  • 2/3 cup (150 ml) *milk
  • 1/3 cup (75 ml) *yogurt
  • 1 TB grated lemon peel
  • 2 TB (30 ml) lemon juice
  • 4 TB (60 ml) lemon juice
  • ½ cup (100 gr) sugar
  • 2 tsp lemon zest



  1. Grease and flour a 12-cup (3 liter) bundt cake or tube pan, and preheat oven to 325° F (170° C).
  2. Mix the milk and yogurt together and set aside (*alternatively, use 1 cup (220 ml) of milk with 2 tsp of lemon juice, and let sit 15 minutes).
  3. Sift the flour, baking soda and salt together and set aside
  4. With an electric mixer, beat the butter until it is soft and fluffy, then beat in the sugar until light.
  5. Beat in the eggs, one at a time.
  6. Beat in the flour mixture alternately with the milk until well blended.
  7. Stir in the lemon peel and lemon juice.
  8. Spread the batter evenly in the pan.
  9. Bake for 50-55 minutes until a toothpick inserted in cake is clean.
  10. (While cake is baking, make the Lemon Glaze by heating the lemon juice in a small saucepan and stirring in the sugar, and keep warm.)
  11. Remove the cake from the oven and immediately poke several holes in the top of the cake with a long skewer or toothpick.
  12. Pour a bit more than 1/2 of the Lemon Glaze over the cake.
  13. Let cake cool in pan for 20 minutes, then turn out onto rack.
  14. Mix 1 tsp of lemon zest into the remaining lemon glaze and brush or spoon it over the top and sides of the cake.
  15. Sprinkle the remaining tsp of lemon zest over the top of the cake.





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