The Italian Ring Cake is just so elegant. Look at it! That amazing golden hue sprinkled with pure confectioners’ sugar is so effortlessly beautiful. And the airy, moist slices, filled with hints of floral vanilla and juicy citrus notes, elevate it to be something you’d see served at the most sophisticated Italian restaurant. No matter the occasion, the Italian Ring Cake brings the chic and poised tastes that will make any dessert table all the more aesthetically pleasing!
Ingredients
- 2 cups flour, plus more, to taste, for dusting the pan
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 3/4 cup milk
- 1/4 cup lemon, freshly squeezed, can substitute orange juice, freshly squeezed
- 1 packet PaneangeliĀ® vanillina or 1 teaspoon pure vanilla extract
- 2 lemons, zested, can substitute 1 orange, zested
- confectioners’ sugar, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 10-inch fluted pan, then lightly dust the greased pan using the extra flour.
Step 3 –In a medium bowl, sift the remaining 2 cups of the flour, the baking powder, and the salt together.
Step 4 –In a large mixing bowl of a stand mixer, beat the eggs on high speed until thick, about 3 minutes.
Step 5 –Gradually add the sugar to the eggs and beat, about 2-3 minutes.
Step 6 –Reduce the speed to medium and add the oil, the milk, and the lemon juice to the egg mixture.
Step 7 –Add the flour mixture, the vanillina, and the lemon zest to the egg mixture and beat until combined. Be sure not to overmix.
Step 8 –Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes.
Step 9 –Let the cake cool completely on a wire rack.
Step 10 –Dust the cake with the confectioners’ sugar.
Step 11 –Slice and serve.
