Perfect—here’s the full recipe with a creamy, dreamy filling to match that buttery dough:
Italy’s Most Loved Cake – You’ll Want to Make It Every Week!
This beloved Italian cake features a tender, crumbly dough and a silky vanilla cream filling. It’s simple, satisfying, and incredibly delicious!
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 tsp) baking powder
140 g (5 oz) butter, softened
1/2 tsp salt (optional)
Pan: 8-inch round
For the Cream Filling:
500 ml (2 cups) milk
1 egg
100 g (1/2 cup) sugar
40 g (1/3 cup) cornstarch
1 tsp vanilla extract
Zest of 1 lemon (optional for brightness)
Instructions
1. Prepare the Dough:
In a bowl, beat the egg with sugar and lemon zest.
Add the softened butter and mix until creamy. Stir in the flour, baking powder, and salt. Mix until a soft dough forms.
Divide into two parts—one slightly larger than the other. Wrap and chill for 20 minutes.
2. Make the Cream Filling:
In a saucepan, whisk together the egg, sugar, cornstarch, and a little milk to make a smooth paste.
Slowly add the rest of the milk and lemon zest. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla. Let cool.
3. Assemble the Cake:
Preheat oven to 175°C (350°F).
Roll out the larger dough portion and press it into the base and sides of the pan.
Pour in the cooled cream filling. Roll out the remaining dough and place on top, sealing the edges. Prick the top with a fork.
4. Bake:
Bake for 30–35 minutes or until golden on top. Cool completely before slicing.
5. Serve:
Dust with powdered sugar if desired. Best enjoyed with coffee or tea!
To store Italy’s Most Loved Cake and keep that dreamy texture:
1. Refrigerate:
Once the cake is completely cool, cover it tightly with plastic wrap or transfer it to an airtight container.
Store in the fridge for up to 4 days. The creamy filling stays fresh and delicious chilled.
2. Freeze (Optional):
If you’d like to freeze it, wrap individual slices in plastic wrap, then foil, and place them in a freezer-safe bag.
It’ll keep for up to 1 month. Thaw in the fridge overnight and bring to room temp before serving.
Tip: It’s best enjoyed slightly chilled or at room temperature—just don’t leave it out for more than 2 hours if serving.
Here are some variations and tips to make Italy’s Most Loved Cake your own—or even more dreamy:
Variations:
1. Lemon Lovers’ Dream:
Double the lemon zest in both the dough and the cream for a vibrant citrusy twist.
2. Chocolate Custard Version:
Add 2 tbsp of unsweetened cocoa powder to the cream filling or stir in a handful of chocolate chips once it thickens.
3. Berry Delight:
Layer a thin spread of raspberry or strawberry jam over the bottom crust before adding the cream filling—or scatter fresh or frozen berries into the custard.
4. Almond or Hazelnut Touch:
Add 1/2 tsp almond extract to the filling or mix finely ground nuts (like hazelnuts or almonds) into the dough for extra richness.
5. Nutella Surprise:
Swirl a few spoonfuls of Nutella into the cream before sealing with the top crust for a decadent version.
Tips:
Temp Ingredients: Use room temp butter and eRoomgg for a smoother dough.
Don’t Overmix the Dough: Mix just until it comes together—overmixing can make it tough.
Chill is Key: Chilling the dough makes it easier to roll out and helps it keep shape while baking.
Use a Springform Pan: Makes removing the cake easier and keeps the edges neat.
Cool Completely Before Slicing: This helps the cream set for cleaner cuts.
Dust Before Serving: Powdered sugar adds a pretty finish—do it right before serving so it doesn’t melt in.
Here’s an approximate nutritional breakdown per slice of Italy’s Most Loved Cake, assuming it’s cut into 10 slices:
Per Slice (1/10 of cake):
Calories: ~300–330 kcal
Carbohydrates: ~38g
Sugars: ~18g
Fat: ~15g
Saturated Fat: ~9g
Protein: ~5g
Fiber: ~1g
Cholesterol: ~65mg
Sodium: ~100–150mg
These values are estimates and can vary based on ingredient brands and portion sizes. Let me know if you want a version with less sugar or fat—I can help adjust the recipe!