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Lemon Dove Cake with Limoncello Cream 'Columba di Pasqua'

A classic Italian cake for Easter filled with luscious, yet light lemon flavor!
Author: Roz

Ingredients

Sponge

  • 1/2 cup warm milk 105 -115 degrees F
  • 1 envelope 2-1/4 teaspoons dry yeast, divided
  • 3/4 cup flour

Dough

  • 2 eggs
  • 1 egg yolk
  • 1/3 cup granulated sugar
  • 8 tablespoons butter room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon fiori di sicilia or 1 teaspoon vanilla extract
  • Grated zest of 1 orange or lemon
  • 2 cups flour
  • 1 cup dried fruit (combination of dark and golden raisins and candied orange
  • peel)

Limoncello Icing

  • 2 cups powdered confectioner's sugar
  • 1 - 2 teaspoons Limoncello
  • 1 - 2 teaspoons freshly squeezed lemon juice
  • Heavy whipping cream added until desired consistency takes place

Garnish

  • Sprinkled powdered sugar
  • Sliced lemons

Instructions

To make the sponge

  • In a small bowl, sprinkle 1 teaspoon of yeast into the warm milk.
  • Stir the yeast into the milk and allow to sit for 5 minutes to dissolve.
  • Stir in the 3/4 cup flour to form a smooth paste.
  • Cover the bowl with plastic wrap and let set for 12 hours or overnight, unrefrigerated.

To make the dough

  • Using an electric mixer, beat the eggs and yolk together.
  • Beat in the sugar, remaining yeast, salt, and extract.
  • Add the sponge and softened butter; beat to combine.
  • Add 2 cups of flour and beat just enough to blend in the flour.
  • If you are using an electric mixer, switch to the dough hook.
  • Otherwise, transfer the dough to a lightly floured surface.
  • Knead the dough until smooth and elastic.
  • By hand you will knead for about 10 minutes.
  • If you are using a dough hook, knead about 5 minutes.
  • Add the dried fruit and knead just enough to incorporate.
  • Place the dough in a large buttered bowl.
  • Cover with plastic wrap and a kitchen towel.
  • Let rise in a warm place until doubled, about 2 hours.
  • Punch down the dough and transfer to a lightly floured surface.
  • Divide the dough into 2 equal size pieces.
  • Form each piece into a log about 12-inches long.
  • Place the first piece into the dove mold in what would be the wings of the dove.
  • The log goes across the body and around the edges of the wings.
  • The second piece is placed from head to tail on top of the first piece.
  • Pat the dough down around the edges of the mold to fill in any gaps.
  • Cover with a kitchen towel and allow to rise in a warm place until doubled, 45 to 60 minutes.
  • Preheat oven to 375 F degrees.
  • Place the mold on a baking sheet.
  • Bake for 15 minutes and then reduce the temperature to 350 F degree bake for another 20 - 30 minutes.
  • If the top begins to get too brown, cover the bread with a piece of foil during the last 10 minutes of baking.
  • Remove from the oven and cool on a wire rack.

For the Limoncello icing

  • After the cake is baked, prepare the icing by blending all of the ingredients together, adding the whipped cream little by little until you achieve your desired consistency level.
  • Pour the icing over the cake and generously sprinkle with powdered sugar.
  • Garnish with sliced lemons.