Gugelhupf (Bundt Cake) vs Torta della Nonna (Grandma's Cake)

Both cakes pair butter, sugar, milk and lemon zest, yet they put them to work in very different ways. In the Gugelhupf, butter and sugar are creamed until fluffy, and milk and baking powder go into a single batter for a tender, golden crumb studded with plump raisins and slivered almonds. Torta della Nonna instead rubs cold butter into flour for a shortcrust and cooks the milk with egg yolks into a creamy lemon custard sealed between two layers of pastry. Toasted pine nuts on top add crunch, and both finish under a dusting of powdered sugar.