BRUSSADELLA (ITALIAN BREAD CAKE)

INGREDIENTS

2 1/2 cups flour
1 cup sugar
grated lemon peel and juice of 1 lemon
3/4 stick butter
1 tsp vanilla
2 eggs (reserve 2 tsp)
3 tsp baking powder
pinch salt

COOKING DIRECTIONS

Sift all dry ingredients together, add eggs, beating well after each addition. Stir in melted butter and vanilla.

Mix dough by hand until it holds together. Add a little milk or anisette if dough is hard or dry.

Turn dough out onto a lightly floured board and knead until smooth.

Grease and flour a tube pan or small square pan. Spread dough in a pan and brush with a mixture of reserved egg and sugar.

Bake at 375F for 35 minutes or until brown. Remove from pan and brush top with melted butter.

LEMON SPONGE CAKE

INGREDIENTS

6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans

COOKING DIRECTIONS

Preheat oven to 325°F.

Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.