This Pugliese Easter cake has a fragrant aroma from lemon zest and vanilla and is a classic Easter dessert. It has a light texture, moist crumb and is drizzled with a vanilla glaze and decorated with sprinkles!Â
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This Pugliese Easter cake is a delicious twist on the traditional Scarcelle Pugliese, a classic sweet treat made in the Puglia region during Easter week. Unlike the original version, which typically uses shortcrust pastry, this variation is made with cake flour for a lighter, more tender texture. Extra egg yolks in the dough also create a moist and soft crumb.
Compared to my Calabrian Easter bread, this cake is less rich and more delicate in flavor. It might remind you of these Italian Easter cookies, but with a stronger vanilla taste plus it’s sliceable! It’s yeast free, easy to prepare, and doesn’t require any special shaping into baskets, doves, bells, bunnies or a nest!Â
Why I Love This Puglia Easter Cake
- A Delicious Tradition: Scarcella is a beloved Easter cake from Puglia with many regional variations. This version is especially simple with no need for intricate shaping or decorating with boiled eggs, yet just as tasty.
- Quick & Easy: This yeast-free recipe is super easy to make and decorate. It’s naturally flavored with fresh lemon zest and finished with a sweet vanilla glaze and colorful sprinkles.
Ingredient Notes
- Cake flour: You can also use pastry flour for a tender, light texture. To make your own cake flour, for each cup, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch.
- Baking powder: Gives the cake a gentle rise without the need for yeast.
- Salt: Balances the sweetness and enhances flavor.
- Lemon zest: Balances the sweetness and enhances flavor.
- Eggs: You will need one whole egg and 2 egg yolks at room temperature for rich flavor, moisture and structure.Â
- Granulated sugar: Adds sweet taste, this is cake!
- Milk: I prefer whole milk for a richer taste but you can use 2% milk.
- Vanilla extract: Adds a classic warm, sweet flavor.
- Oil: Use vegetable, light olive, or coconut oil for a softer texture.
- For a richer taste, use melted, cooled butter, or a mix of both!
- Vanilla glaze: Powdered sugar (also called icing sugar or confectioners sugar), heavy cream and vanilla.
- Sprinkles: I prefer 100’s or 1000’s – jimmies or non pareils.Â
How to Make Pugliese Easter Cake
In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt.
In a separate large bowl, using a stand mixer or hand mixer, beat the egg, egg yolks, and sugar until the mixture is light and fluffy. Stir in the milk, vanilla, and oil until everything is well combined. Add the dry ingredients to the wet ingredients and mix until the batter is smooth and lump-free.
Pour the batter into your prepared cake pan and bake until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan, then transfer it to a wire rack to cool completely. Once it’s cool, drizzle on the vanilla glaze and finish with sprinkles.
recipe tips and variations
- Cake Texture: For a softer, fluffier cake, use only oil in the dough. If you prefer a richer flavor use butter—or try a mix of both for the best of both worlds!
- Boiled Eggs (Traditional Touch): In the Bari area of Puglia, it’s common to nestle boiled eggs into the dough. This symbolizes fertility and new beginnings.
- Filled with Jam or Nutella: In many parts of Apulia, the Easter cake is stuffed with sweet fillings like jam or Nutella. To do this, add half of the dough to the pan, spread the filling onto the batter, add remaining dough and then bake.
- Sprinkles Are a Must—Glaze is Optional: Whether you glaze the Pugliese Easter cake recipe or not is up to you! If skipping the glaze, brush the top with egg wash and add pareils (1000’s) before baking for that festive Italian look.
- Bake One to Give: Double the recipe and make an extra cake to gift. This follows an old Pugliese tradition where housewives would bake cakes to share with neighbors as a gesture of goodwill and prosperity.
Storage
- Store: While traditional Scarcella recipes vary across Puglia, this cake stores well in an airtight container at room temperature for a few days similar to most simple glazed cakes. For best results and to prevent sticking, let glaze set before storing.
- Freeze: I prefer to freeze Pugliese Easter cake without the glaze. Cool completely then wrap cake tightly in plastic then foil to prevent freezer burn and preserve moisture. Thaw then add glaze and enjoy!Â
More Italian Easter Recipes
If you enjoy Italian cakes then I hope you enjoy this Pugliese Easter Cake too! Happy Easter and enjoy!
- 2 cups cake/pastry flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½-1 tablespoon lemon zest
- 1 large egg (room temperature)
- 2 large egg yolks (room temperature)
- ½ cup granulated sugar
- ½ cup milk (2% or whole)
- 1 teaspoon vanilla
- ½ cup oil (vegetable, coconut or light olive oil or melted cooled butter) 100g
VANILLA GLAZE
- 1 cup powdered/icing sugar (sifted)
- 2 tablespoons cream (any type)
- 1 teaspoon vanilla
EXTRAS
- 2-3 tablespoons sprinkles or 1000s
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Pre-heat oven to 350F/180C. Grease and flour or spray an 8 or 9 inch / 20 or 23cm pan.
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In a medium bowl whisk together the flour, baking powder, zest and salt.
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In a large bowl beat together the egg, the yolks and sugar for 3-4 minutes until light. Add the milk, vanilla and oil, beat to combine. Add the dry ingredients and beat until smooth, 1 minute.
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Pour the batter into the prepared pan and bake 25-30 minutes or until a toothpick comes out clean. Let cool 10-15 minutes in the pan, then move to a wire rack to cool completely. Drizzle with the glaze and sprinkle with the 1000s. Enjoy!
Store:Â While traditional Scarcella recipes vary across Puglia, this cake stores well in an airtight container at room temperature for a few days similar to most simple glazed cakes. For best results and to prevent sticking, let glaze set before storing.
Freeze:Â I prefer to freeze Pugliese Easter cake without the glaze. Cool completely then wrap cake tightly in plastic then foil to prevent freezer burn and preserve moisture. Thaw then add glaze and enjoy!Â
Calories: 402kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 92mg | Potassium: 150mg | Fiber: 1g | Sugar: 31g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg | Phosphorus: 129mg
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