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Bizcotte Classico Cake

Bizcotte Classico Cake

The Bizcotte Classico Cake is a rustic, golden cake that strikes a balance between a biscuit and a cake. It features a crisp exterior and a tender interior, with hints of citrus and vanilla, making it perfect for dunking in coffee or enjoying on its own.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices servings
Course: Dessert
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup whole milk
  • ½ cup unsalted butter (melted)
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • ½ teaspoon salt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with butter, then dust it lightly with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the eggs and sugar together for about two minutes until slightly pale and thickened. Add the melted butter, milk, vanilla extract, and lemon zest, whisking until smooth.
  4. Pour the dry ingredients into the wet mixture and fold gently until just combined.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results. Use fresh baking powder and lemon zest for optimal flavor. The cake improves in flavor after a day or two.