ITALIAN FRESH CREAM LEMON CAKE

A delicious Christmas morning breakfast or snack cake, an easy made from scratch cake recipe. An Italian Fresh Cream Lemon Cake.


Ingredients
  • 2 cups + 1 tablespoon 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
  1. 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)
  2. In a large bowl beat on medium speed eggs and sugar until light and fluffy,
  3. Melt butter and let cool completely.
  4. Grate the peel of one lemon.(zest)
  5. 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!


https://anitalianinmykitchen.com/italian-fresh-cream-lemon-cake/

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