This straightforward Italian recipe contains chicken, peppers, mushrooms, and herbs for a filling one-pot meal.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 ¾ cups unsalted butter
- 2 cups white sugar
- 2 teaspoons vanilla sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 lemons, zested
- 1 ¾ cups confectioners’ sugar
- ¼ cup lemon juice
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
- Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
- Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
- Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
- Mix confectioner’s sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.
- Instead of glazing the cooled cake, you can mix 5 tablespoons lemon juice with 5 tablespoons confectioners’ sugar, poke cake with a fork all over, and drizzle lemon syrup over the cake when you take it out of the oven.
- This recipe is originally in metric – if you have a scale the measurements are 400 g unsalted butter, 400 g sugar, and 400 g flour.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 84 mg |
| Sugars | 24 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I saved this recipe a long time ago and am just now getting around to making it. I have to admit, with only one 5-star review and one 2-star review, I was a little hesitant, but today was the day I jumped in and decided to go for it. A few changes — I do not have vanilla sugar, so added two extra tsps. of sugar and in place of vanilla, added 1 tsp. of lemon oil (because I like tart desserts). I also sprayed the pan (I used a jelly roll pan) with non-stick spray rather than buttering. Otherwise, I followed the recipe exactly. When I tasted the batter, it was a little bland and I realized that the recipe does not call for salt — I think it’s the missing ingredient. I added 1/2 tsp. of salt and was much happier with the taste of the batter. The batter was quite thick and goopy, but it leveled itself out in the 400-degree oven. The top of the cake did have a few little “warty” looking lumps, so when I make it again, I will sift the flour and baking powder together. It only took 17 minutes — watch baking time. I doubled the glaze and glazed the cake while still warm (as an option), which made it very moist. I served with a dollop of whipped cream and raspberries. Not bad, but by the next day, they were dry and not nearly as tasty.
really quick and easy to make and whole family loved it. I make my own vanilla sugar by sticking used vanilla beans into a jar of sugar and after a couple of weeks the sugar has a great vanilla taste. you can leave the beans in for a long time, even scraped out beans still have a lot of flavor