Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake — it’s soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don’t, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with. Featured in: A Lemony Breakfast Cake That Tastes Like A Roman Holiday.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (175g) | ||
Recipe Makes: 1 | ||
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Calories: 90 | ||
Calories from Fat: 13 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 1335mg | 46 % | |
Potassium 259.3mg | 7 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.9g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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