Nonna’s Soft Cake | Presto Fatto Italian Classic

Light, fluffy, and incredibly simple — this “Presto Fatto” cake is a true taste of Nonna’s kitchen. Perfect with coffee in the morning or as a sweet snack anytime of the day!

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About This Dish

Presto Fatto means “made quickly” — and that’s exactly what this cake is. A soft, rustic dessert from southern Italy, often baked for family breakfasts or served to unexpected guests with coffee. Simple ingredients, ready in a flash, and full of love.

Ingredients (Serves 6–8)

All-Purpose Flour:	250 g (≈ 2 cups)
Sugar:	150 g (≈ ¾ cup)
Eggs:	3 large
Milk:	100 ml (≈ ½ cup)
Vegetable Oil:	80 ml (≈ ⅓ cup)
Baking Powder:	10 g (≈ 2 tsp)
Lemon Zest:	From 1 lemon
Vanilla Extract:	½ tsp
Powdered Sugar:	For dusting

How to Make It

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

Step 1: Preheat oven to 180°C (350°F). Grease and line a 22 cm (9-inch) cake tin.
Step 2: In a bowl, whisk eggs and sugar until pale and fluffy.
Step 3: Add milk, oil, lemon zest, and vanilla. Mix gently.
Step 4: Sift in flour and baking powder. Fold until smooth — don’t overmix.
Step 5: Pour batter into the tin. Bake for 30–35 minutes or until golden and a skewer comes out clean.
Step 6: Cool slightly, dust with powdered sugar, and serve with coffee or tea.

Tucci’s Tips

Use room-temperature eggs for a better rise.

Add a splash of limoncello for a southern twist.

Do not overbake — it should stay moist and soft inside.

Variations

Chocolate Lover: Add 2 tbsp cocoa powder for a rich twist.
Fruit Touch: Fold in diced apples or pears for extra moisture.
Dairy-Free: Replace milk with almond or oat milk.

Did You Know?

Historical Fact: Quick cakes like “Presto Fatto” became popular in southern Italy after World War II as an affordable way to make sweets for the family.

Fun Fact: This cake often doubled as a base for birthday treats — just add jam and powdered sugar for a festive touch!

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Storage & Thank You

Store at room temperature in an airtight container for up to 3 days.

Can it be frozen? Yes — wrap tightly and freeze for up to 1 month.

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