Very quick and easy Italian anise lemon cake just like Mama used to make! Serve with a thin icing of milk and confectioners' sugar.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
35 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.

    Advertisement
  • Sift flour, baking powder, and salt together in a bowl.

  • Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.

  • Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan.

  • Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.

Nutrition Facts

485 calories; protein 7.3g; carbohydrates 64.3g; fat 23.3g; cholesterol 103.2mg; sodium 288.8mg. Full Nutrition
Advertisement