Total Calories: 519
1 Grease a 10-inch tube pan.
2 Sprinkle the yeast over the warm milk. Let stand until creamy, about 1 minute, then stir until dissolved.
3 In a large mixing bowl, with an electric mixer on medium speed, beat the eggs until foamy, about 1 minute. Beat in the flour, sugar, and salt. Add the yeast and butter and beat until well blended, about 2 minutes
4 Scrape the dough into the prepared pan. Cover with plastic wrap and let stand in a warm place 1 hour or until the dough has doubled in volume.
5 Place a rack in the center of the oven. Preheat the oven to 400°F. Bake the cake 30 minutes or until it is golden and a toothpick inserted in the center comes out clean.
6 Invert the cake onto a cooling rack. Remove the pan and let cool for 10 minutes.
7 To make the syrup, combine the sugar, water, and lemon zest in a medium saucepan. Bring the mixture to a boil and stir until the sugar is dissolved, about 2 minutes. Remove the lemon zest. Stir in the rum. Set aside 1/4 cup of the syrup.
8 Return the cake to the pan. With a fork, poke holes all over the surface. Slowly spoon the syrup over the cake while both are still hot. Let cool completely in the pan.
9 Just before serving, invert the cake onto a serving plate Drizzle with the remaining syrup. Serve immediately. Store covered with an overturned bowl at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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