Roman Breakfast Cake
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake — it’s soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don’t, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake — it’s soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don’t, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- butter for greasing the pan
- 1 1/2 cups (204 grams) all-purpose flour
- 6 large eggs separated and at room temperature
- 1 1/2 cups (300 grams) sugar
- finely grated zest of 2 lemons
- 1/2 cup (120 milliliters) neutral oil like canola
- juice of 1 lemon (2 to 3 tablespoons)
- 1/4 teaspoon pure lemon extract or oil (optional)
- about 1 1/2 cups (about 250 grams) blueberries raspberries and/or blackberries (optional)
- Carbohydrate 8.88626665079369 g
- Cholesterol 6.53333332007824 mg
- Fat 1.44237333041721 g
- Fiber 0 g
- Protein 5.41137332236474 g
- Saturated Fat 0.895906664850718 g
- Serving Size 1 1 recipe (175g)
- Sodium 1334.99599965205 mg
- Sugar 8.88626665079369 g
- Trans Fat 0.0765239998508801 g
- Calories 90 calories
Step-by-step
- Center a rack in the oven, and heat it to 350 degrees Fahrenheit.
- Generously butter a 10-inch tube pan (or use a Bundt pan with minimal crannies), dust the interior with flour and tap out the excess. Be assiduous — this cake is a sticker. Alternatively, use baker’s spray.
- Whisk together the flour, baking powder and 1/4 teaspoon of the salt; set aside.
- Using a mixer with a whisk attachment, beat the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. (If you’re using a stand mixer, scrape the whites into another bowl. No need to rinse the mixer bowl.)
- Fit the mixer with the paddle attachment. Put the sugar and lemon zest in the mixer/mixing bowl, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed — the batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon oil, if using, then scrape the bowl well.
- Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter, which will be smooth and thick.
- Beat the whites briskly with a whisk (to restiffen them and incorporate any liquid in the bowl), and scrape a few spoonfuls over the batter. Use a flexible spatula to stir them in and lighten the batter. Turn the rest of the whites into the bowl, and fold them in gingerly. If you’re using the berries, gently fold them in just before the whites are fully incorporated.
- Scrape the batter into the pan, and level the top.
- Bake the cake for 45 to 50 minutes, until lightly browned; a tester inserted deep into the cake should come out clean.
- Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake (if possible — it’s not easy with a Bundt), invert onto the rack and unmold.
- Cool to room temperature. Dust with confectioners’ sugar, if you like.
A Taste of Rome: My Roman Breakfast Cake
My Roman Breakfast Cake isn't just for breakfast! Honestly, it's one of those recipes that transcends mealtimes. I've enjoyed it for lunch, dinner, a delightful afternoon treat, and even a late-night indulgence. But the name? It's a tribute to a lemony breakfast cake I savored every morning during a trip to Rome. The memory of that cake, alongside the rich aroma of Italian coffee, still makes my mouth water.
This recipe is my attempt to recreate that magical experience. The cake itself is wonderfully tall and golden, with a light lemony flavor. It’s incredibly soft and almost stretchy – a gentle tug will see it spring right back into shape! I adore its sponge-like texture. This is not your typical dense, heavy cake.
I prefer baking it in a tube pan, but a Bundt pan works well too – just make sure to choose one with as few crevices as possible to make unmolding a breeze. One of my favorite variations involves adding fresh berries when they’re in season. The bursts of juicy sweetness complement the delicate lemon flavor perfectly. If berries aren’t available, I stick to the classic lemon, but feel free to experiment with orange or a blend of citrus fruits. The beauty of this recipe lies in its adaptability; it's a blank canvas for your culinary creativity.
The process of making the cake is equally enjoyable. The moment when you rub the sugar and lemon zest together, releasing their fragrant oils, is pure bliss. It's a simple act that elevates the entire baking experience. Then there's the delightful lightness of the batter, the careful folding of the egg whites, creating a cloud-like texture. It's baking therapy at its finest!
Beyond its deliciousness, this cake holds a special place in my heart. Each slice brings back memories of the sun-drenched Roman streets, the vibrant culture, and the simple pleasures of a café au lait and a perfect cake. It’s more than just a recipe; it’s a culinary portal to a cherished memory, a taste of a place I love.
Tips and Variations:
- Pan Choice: A tube pan yields the best results, but a Bundt pan works in a pinch (make sure it’s not too ornate to avoid difficulties in unmolding).
- Berry Bliss: Fresh berries (blueberries, raspberries, blackberries) make a fantastic addition in season.
- Citrus Swirl: Don't limit yourself to lemon! Experiment with orange or a combination of citrus fruits.
- Glaze It Up: A simple dusting of powdered sugar adds a touch of elegance, but feel free to get creative with glazes or frostings.
- Make it Ahead: This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a few days.
This Roman Breakfast Cake is more than just a recipe; it's an experience, a journey, a taste of Italy in your kitchen. Give it a try and create your own Roman holiday, one delicious slice at a time!
