BRUSSADELLA (ITALIAN BREAD CAKE)

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

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.

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

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.