Name: Italian Pigna di Pasqua (Easter Cake)
Prep time: 30 min
Cook time: PT-486171H27S
Total time: PT-486171H27S
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup whole milk, warm; 1/4 cup unsalted butter, melted; 3 large eggs; 1 tbsp active dry yeast; 1 tsp anise seeds or 1 tbsp anise liqueur; Zest of 1 lemon; Zest of 1 orange; 1 tsp vanilla extract; 1/4 tsp salt

Italian Pigna di Pasqua is a beautiful and fragrant Easter cake that brings the spirit of the holiday to life. With its light, slightly sweet dough infused with citrus and anise flavors, this cake is perfect for celebrating Easter with family and friends. Whether you’re looking for a traditional treat or simply something new to try, this cake makes for a delightful centerpiece for your Easter breakfast or dessert table.

Why You’ll Love This Recipe

I absolutely love making this Italian Pigna di Pasqua because of its perfect balance of sweetness and aromatic flavors. The dough has a lovely light texture and the combination of lemon and orange zest, along with the subtle hint of anise, creates a fragrant, flavorful experience. The glaze adds a beautiful finish, giving the cake a lovely shine and a sweet dusting. It’s simple to prepare, and the result is a show-stopping cake that everyone will adore. Plus, it’s a fantastic way to introduce a traditional Italian dessert into your own Easter celebrations!

Ingredients

For the Dough:

4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk, warm

1/4 cup unsalted butter, melted

3 large eggs

1 tbsp active dry yeast

1 tsp anise seeds or 1 tbsp anise liqueur

Zest of 1 lemon

Zest of 1 orange

1 tsp vanilla extract

1/4 tsp salt

For the Glaze (Optional):

1 egg, beaten (for brushing)

Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Activate the Yeast: In a small bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Let it sit for about 10 minutes, or until frothy.

Prepare the Dough: In a large bowl, whisk together the flour, sugar, salt, lemon zest, orange zest, and anise seeds. In another bowl, beat the eggs, melted butter, and vanilla extract. Add the yeast mixture to the wet ingredients and stir. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.

Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 2–3 hours, or until doubled in size.

Shape and Second Rise: Punch down the dough and shape it into a round loaf. Place it in a greased round cake pan or baking dish. Cover and let it rise again for about 1 hour.

Bake the Cake: Preheat the oven to 350°F (175°C). Brush the top of the dough with the beaten egg. Bake for 35–40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Finishing Touches: Let the cake cool completely on a wire rack. Once cooled, dust with powdered sugar before serving.

Servings and Timing

Servings: 8-10 slices

Preparation time: 30 minutes (plus rising time)

Cook time: 35–40 minutes

Total time: 3.5–4 hours (including rising time)

Variations

Glaze options: While I love the powdered sugar finish, you can drizzle a lemon glaze on top for extra citrus flavor. Combine powdered sugar with fresh lemon juice for a tangy topping.

Flavored liqueurs: If you don’t have anise seeds, you can substitute them with anise liqueur for a more robust flavor.

Dried fruits and nuts: For a twist, try adding some dried fruit (like raisins or currants) or chopped nuts to the dough before the first rise. This gives the cake more texture and flavor.

Storage/Reheating

Storage: This cake stays fresh for 2–3 days if stored in an airtight container at room temperature. If you want to keep it for longer, it can be stored in the fridge for up to a week.

Reheating: To enjoy it warm, simply reheat slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes.

Related Recipes:

Best Chocolate Covered Pretzels for Easter

FAQs

How do I know when the dough has risen enough?

I check the dough by gently pressing my finger into it. If the indentation stays, it’s ready. If it bounces back, it needs more time.

Can I freeze this cake?

Yes! Once the cake has cooled completely, you can wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. To reheat, let it thaw overnight and warm it in the oven.

Can I make this cake ahead of time?

I like to make it the day before serving, as it allows the flavors to develop even more. Just store it in an airtight container until you’re ready to serve.

Can I use other flavors besides anise?

Absolutely! While anise is traditional, I sometimes swap it for other flavors like almond extract or even a splash of rum for a unique twist.

What can I serve with this cake?

This cake pairs wonderfully with a cup of coffee or tea. I also like serving it alongside chocolate eggs or fresh fruit for a festive Easter breakfast.

Conclusion

Italian Pigna di Pasqua is a wonderful, festive cake that’s perfect for celebrating Easter. Its light and fluffy texture, combined with the aromatic citrus and anise flavors, makes it a delightful treat for family and friends. Whether you choose to serve it with a simple powdered sugar dusting or a luscious lemon glaze, this cake is sure to become a holiday favorite. Enjoy making and sharing this piece of Italian tradition!

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