Italian · Pastry

Pasqualina Lemon Easter Teacake

Name: Pasqualina Lemon Easter Teacake
Total time: 1 h 11 min
Yield: 1 cake, serves 6 to 8
Cuisine: Italian
Ingredients: 300 g all-purpose flour, sifted; 2 tsp baking powder; fine sea salt; 2 eggs; 100 g granulated sugar, plus more for sprinkling; 100 g unsalted butter, melted and cooled; 2 unwaxed lemons, finely grated zest; whole milk, for brushing, to taste

A crumbly, lemon-heavy teacake shaped by hand and baked flat, traditionally made at Easter. It is delicious warm and even better dunked in coffee the next day.

Yield1 cake, serves 6 to 8
Hands-on25 min
Total1 h 11 min
Difficulty

Ingredients

300 gall-purpose flour, sifted
2 tspbaking powder
to tastefine sea salt
2eggs
100 ggranulated sugar, plus more for sprinkling
100 gunsalted butter, melted and cooled
2unwaxed lemons, finely grated zest
to tastewhole milk, for brushing

Diet

Vegetarian (lacto-ovo)

Contains

Gluten
Dairy
Egg
Birds' eggs (any)
Wheat
Corn (maize)
Citrus fruits (any)
Lemon
Lactose
FODMAPs (any)

Taste

Sweet
Sour / bright
Salty
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Crunchy

Equipment

Oven

Season

Spring

Occasion

Holiday

Effort

20–45 min active
1–3 hours total
Difficulty 2
Kid-friendly

Nutrition

Calories: moderate
Protein: low
Carbs: high
Fat: moderate
Fiber: low
Sodium: low

Budget

Budget: low

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Method

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Ingredients

What it costs to shop for

The method is for members

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