Easter Cake

Course Cakes & Pies

Cuisine Italian

Prep Time 10

Cook Time 25

Additional Time 4

Total Time 4 35

Servings cakes

Calories 2625

Author Christina Conte

A traditional Italian Easter cake that is super light, and not too sweet.

Equipment

3 9" (23 cm) springform pans (Use 10" springform pans if you are making bundt-shaped cakes, and don't have bundt pans)

Ingredients

1 cup milk (warm)
6 eggs (beaten)
6 oz light olive oil
3 Tbsp anisette (or Sambuca, or other liqueur)
1 large lemon rind (grated)
1 ¼ cups sugar
6 cups all-purpose flour (up to 7 cups/ 840 g)
⅛ tsp salt
2 ¼ tsp active dry yeast

Icing & Decoration

4 cups confectioner's sugar (powdered sugar)
4 ½ Tbsp lemon juice (and/or water)
1 Tbsp edible sprinkles (as needed for decorating)

US Customary - Metric

Instructions

Directions for Bread Machine:

Place all the liquid ingredients in the bread machine container: milk, eggs, oil, and liqueur.
Next, add the grated lemon rind.
Then add the dry ingredients, except for the yeast: sugar, flour, and salt. Put in the minimum amount of flour to begin.
Make a well in the top of the flour and add the yeast, then set the bread machine to make dough and run. Once the dough has come together, add more flour if needed. It should be a slightly sticky dough. SKIP THE DIRECTIONS FOR THE STAND MIXER.

Directions for Stand Mixer:

Place the yeast in the warm milk and let stand until it dissolves and is activated.
In the stand mixer, beat the eggs and sugar for 3 or 4 minutes. Change to the dough hook. Add the milk and yeast, oil and liqueur and lemon rind, and mix on low, just to combine the liquid ingredients.
Begin adding the flour a little at a time until a soft, slightly sticky consistency is reached. The texture will change after kneading for some time. Knead for at least 10 minutes, then shape into a ball, and cover the dough.

Shape and Bake the Easter Cakes

Butter and flour (and put parchment paper on the bottom) of 3, 9" springform pans if making full cakes.
Allow the dough to double in size. When ready empty onto a countertop dusted in flour. Knead gently, then divide into three parts. If you are using the same size tins, divide evenly, if not, adjust accordingly.
For a regular cake, shape each piece into a round ball and place into a buttered and floured tin (you can add parchment paper to the bottoms for easy removal.
For a bundt cake, you will still start with a round ball. (If you don't have a bundt tin, you can use a glass or jar filled with rice, and buttered, or covered on the outside).
When you have the round, use your fingers to make a hole in the center. Stretch the middle hole, and place into the tin and repeat with the other two pieces of dough. Cover and allow to rise for 3 to 5 hours, until well-risen.Preheat the oven to 350 F (175 C).
Bake the Easter cakes for approximately 25 minutes or until the cake is ready. They should be golden brown and extremely light (in weight).
Allow to cool in the pan for about 45 minutes, then remove sides, bottom, paper and the glass jar (twist and turn to remove gently).
While the cakes are cooling, make the icing.

Make the Icing:

Stir the lemon juice and water into the powdered sugar until it is smooth and the consistency of thick honey.
Keep covered until ready to use.

Ice and Decorate the Cakes

Generously spread the icing over the tops of the cool Easter cakes. Do one cake at a time because you have to add the sprinkles quickly, before the icing starts to set.
Once you're happy with the icing (help it to drip down where you want), then add the sprinkles.
Allow to set before touching the cakes, then serve or put in an airtight tin.

Notes

Skip the icing, and sprinkles for a less sweet cake.
This is not a very sweet dough, so if you do plan on skipping the icing, you may want to increase the amount of sugar slightly.
Use a 9" springform pans if making a full cake, or a 10" springform pan if you are making a bundt shaped cakes and don't have a bundt pan.
Ingredients for one cake:
- ⅓ cup (80 ml) warm milk
- 2 eggs, beaten
- 2 oz (60 ml) light olive oil
- 1 Tbsp anisette or Sambuca (or other liqueur)
- 6 ½ Tbsp sugar
- 2 to 2 ⅓ cups (240 g to 280 g) all purpose flour
- pinch of salt
- ¾ tsp active dry yeast
Decoration
- 1 ⅓ cups (130 g) confectioner's/powdered sugar
- about 1 ½ Tbsp lemon juice and water
- sprinkles

Nutrition

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