Quick lemon Easter colomba cake, soft and creamy, a mix of flavors that will conquer everyone and make a great impression is an excellent alternative to the classic recipe perfect to serve at the end of the meal on Easter day or for breakfast like the classic ring cake.
It’s the same batter as the quick Easter cake but flavored with lemon and filled with a delicate eggless cream all covered with a delicious glaze just like the quick chocolate colomba.
Like all traditional recipes, there are different versions for making Easter desserts here in Rome it’s customary to make shortbread pastries. In my house, they are indispensable along with the cheese cake also the quick Easter cake the one with pistachio and chocolate and every year I enjoy making Easter cookies.
You just have to try it and I’m sure it will conquer you from the first bite. But let’s see what we need to make the quick soft and creamy lemon Easter colomba cake, a mix of flavors that will conquer everyone and make a great impression
HERE ARE SOME RECIPES TO SERVE ON EASTER DAY SIMPLE QUICK AND DELICIOUS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Quick soft and creamy lemon Easter colomba cake, a mix of flavors that will conquer everyone and make a great impression is an excellent alternative to the classic recipe
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsp seed oil (I use sunflower)
- 3 eggs
- 1 packet instant cake yeast
- 2 teaspoons bitter almond flavor
- grated zest of one lemon
- grated zest of one orange
- 3/4 cup milk
- 3 1/2 oz lemon juice
- 3 1/2 oz orange juice
- 2/3 cup sugar
- 1 1/2 tbsp potato starch
- powdered sugar (as needed)
- a few teaspoons of lemon juice and water
- Half vial lemon flavor
- sliced almonds
- sugar sprinkles
Tools
HERE’S WHAT WE NEED
- 1 Electric whisk
- 1 Colomba mold 750 g
Steps
LET’S PREPARE THE CAKE
Separate the yolks from the whites and whip the latter until stiff peaks form. Add the sugar and zests to the yolks and beat them for a few minutes. Then add the oil slowly, the almond flavor, and the milk. Sift the flour with the yeast and add them to the mixture. Finally, gently fold in the egg whites, being careful not to deflate them. Pour everything into the colomba paper mold, a 24 oz one works perfectly, and bake at 350°F for about 40 minutes. Always adjust to your oven and do the toothpick test; it should come out dry.
Pour the sugar and starch into a saucepan, mix, gradually add both juices, and then thicken on the flame. Once ready, remove from the flame and let it cool. Prepare the glaze. In a bowl, pour the powdered sugar, start with about 150 g, then add a few drops of lemon juice with the vial and mix, adding enough water to achieve a consistency that’s not too thick nor too thin. Once the colomba is baked, let it cool, then make holes on top using the handle of a wooden spoon, and fill them with lemon cream. I used a pastry syringe. Finally, pour the glaze and cover everything with sliced almonds and sugar sprinkles. The lemon colomba cake is ready to be enjoyed.
IF YOU CAN’T FIND A COLOMBA MOLD, YOU CAN USE A CAKE TIN
FAQ (Questions and Answers)
WHAT CAN I USE INSTEAD OF THE GLAZE?
BEFORE BAKING, COVER THE SURFACE WITH SUGAR SPRINKLES AND SLICED ALMONDS, AND ONCE BAKED, DUST WITH PLENTY OF POWDERED SUGAR
