ITALIAN FRESH CREAM LEMON CAKE
Italian cake is a much more compact and a less moist cake than we are used to in North America, although this cake is one of the most moist Italian cakes I have tried.
In fact it has the same texture as my Easy Yogurt Cake it is actually quite similar to a Pound Cake.
Italian Fresh Cream Lemon Cake
An easy simple Italian Cake, the perfect breakfast or snack cake.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: DessertCuisine: ItalianKeyword: easy homemade lemon cake, Italian Lemon cake dessert Servings: 10 people Calories: 324kcal Author: Rosemary Molloy / An Italian in my Kitchen
Ingredients
2 cups + 1 tablespoon all-purpose flour 270 grams
1 3/4 cups icing/powdered sugar 218.75 grams
4 eggs (large)
2/3 cup whole cream 150 ml, heavy cream or whipping cream
7 tablespoons butter melted 100 grams
zest of one lemon
1 teaspoon vanilla 5 grams
2 teaspoons baking powder 10 grams
pinch teaspoon salt 2.85 grams
Instructions
Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)
In a large bowl beat on medium speed eggs and sugar until light and fluffy,
Melt butter and let cool completely.
Grate the peel of one lemon.(zest)
In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes. Let cool, then dust with powdered/icing sugar. Enjoy!