Here’s a complete recipe profile for the delicious Italian cake you referenced, with all requested sections included and the wide line removed:
The most loved cake in Italy. You will do it every week! Incredibly delicious!
Introduction
This Italian Lemon Crumble Cake is a buttery, crumbly delight with bright citrus notes and a sweet, tender center. Its golden top and rich aroma evoke feelings of warmth and family. This is one of Italy’s beloved confections, perfect for any time of the day—breakfast, dessert, or an afternoon treat.
Origin and Cultural Significance
Hailing from the rustic heart of Italy, this cake is inspired by the classic “sbriciolata” or crumb cake, traditionally filled with jam, cream, or ricotta. It’s a staple in Italian homes, often passed down through generations. Symbolizing simplicity and comfort, this cake is particularly popular in the countryside, where lemons are abundant and baking is part of everyday life.
Ingredients
For the Dough:
- 1 egg
- Zest of 1 lemon
- 125 g (1/2 cup) sugar
- 310 g (2 1/2 cups) all-purpose flour
- 5 g (1 teaspoon) baking powder
- 140 g (5 oz) butter, softened
- 1/2 teaspoon salt (optional)
Optional Additions:
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- 2 tablespoons of lemon juice for added zing
- 100 g (3.5 oz) ricotta or mascarpone for a soft center
- 2 tablespoons apricot or raspberry jam spread in the center
Tips for Success
- Use cold butter if you want a crumblier texture.
- Do not overmix the dough—crumbly is key.
- Chill the dough for 10–15 minutes before baking if your kitchen is warm.
- Use a zester for fine lemon zest to evenly distribute the citrus flavor.
- A springform pan makes it easier to remove and serve clean slices.
Instructions
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, combine flour, sugar, baking powder, salt (if using), and lemon zest.
- Add the softened butter and egg. Use your hands or a pastry cutter to mix until the dough becomes crumbly.
- Lightly grease a 9-inch springform pan or line it with parchment paper.
- Press half of the crumbly dough into the bottom of the pan to form a base.
- If using, spread ricotta or jam evenly over the base.
- Sprinkle the remaining dough on top, covering the filling completely without pressing it down.
- Bake for 30–35 minutes or until golden brown.
- Let it cool completely before removing from the pan. Dust with powdered sugar before serving, if desired.
Description
This cake features a crisp, buttery exterior and a soft, citrus-scented interior. Every bite delivers the perfect balance of crumbly texture and zesty brightness. Whether enjoyed with espresso or as an after-dinner treat, this cake brings a sense of Italian tradition to your table.
Nutritional Information (Per Slice, Approx. 1/10 of Cake)
- Calories: ~280
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Sugar: 12g
- Protein: 4g
- Fiber: 1g
(Note: May vary based on optional fillings or additions.)
Conclusion
The Italian Lemon Crumble Cake is more than just a dessert—it’s a taste of tradition, love, and home. Its humble ingredients and rustic preparation make it a go-to recipe that you’ll find yourself returning to every week.
Recommendation
Pair with a strong Italian coffee or herbal tea. Serve as a charming dessert at casual gatherings or dress it up with whipped cream and fruit for special occasions.
Embracing Healthful Indulgence
To lighten it up, consider reducing the sugar slightly or swapping in whole wheat pastry flour for a portion of the all-purpose. Add antioxidant-rich berries or substitute half the butter with Greek yogurt to retain richness while enhancing nutrition. Indulgence can be wholesome with just a few thoughtful tweaks.
Let me know if you want a printable version or to add a personal story behind your love for this cake!