Italian Fresh Cream Lemon Cake
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4.4
903 reviews
Good
Italian Fresh Cream Lemon Cake
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An easy simple Italian Cake, the perfect breakfast or snack cake.
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Ingredients
- 2 cups + 1 tablespoon all-purpose flour or cake/pastry flour (258 grams total)
- 2 teaspoons baking powder
- pinch teaspoon salt
- 7 tablespoons butter (melted)
- 3 large eggs room temperature
- 1 large yolk room temperature
- 1 3/4 cups icing/powdered sugar
- 2/3 cup whole/heavy or whipping cream room temperature (at least 30% fat content)
- 1 zest of one lemon
- 1 teaspoon vanilla
- 1 tablespoons lemon juice fresh
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
TOPPING
- 2-3 tablespoons icing / powdered sugar
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Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9 1/2 inch bundt cake pan (24 cm) (I'm sure a 9 inch/23 cm round cake pan would work).
- In a medium bowl whisk together flour, baking powder and salt set aside.
- Melt the butter in a small pot or microwave, and let the butter cool.
- In a large mixing bowl on medium speed or the bowl of a stand mixer using the paddle attachment, beat the eggs, yolk and sugar until light and fluffy, approximately 2-3 minutes.
- With a spatula gently fold the flour mixture, alternating with the cream into the egg mixture, keep folding until mixture is completely combined, then gently fold in the zest, vanilla ,melted butter and lemon juice.
- Pour the cake batter into the prepared bundt pan and bake for approximately 35-40 minutes, or until a toothpick comes out clean or or a few crumbs attached.
- Let the cake cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered/icing sugar, before serving. This cake would also be delicious served with some whipped cream and fresh blueberries!
Notes
- To make homemade cake flour, for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of corn starch. Sift together to remove any lumps.
- If you prefer to make the cake in 2 8 inch cake pans, you could make it into a layer cake. Fill it with a simple Italian Pastry Cream , or even a Lemon Curd, or a simple whipped cream filling or even topping with some fresh berries, it would make a simple but perfect after dinner dessert.
- You could even add a simple Powdered Sugar Glaze or lemon glaze rather than a dusting of powdered sugar. I don’t think I would use a buttercream frosting or a lemon cream cheese frosting as I think they could be too overpowering for this cake. But it’s up to you.
- The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 3-4 days.
- The cake can also be frozen. Wrap the cooled cake (or slice the cake and freeze the slices individually), tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nutrition Information
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Calories
307kcal
(15%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
45mg
(15%)
Sodium
78mg
(3%)
Potassium
119mg
(3%)
Sugar
22g
(44%)
Vitamin A
480IU
(10%)
Vitamin C
1.5mg
(2%)
Calcium
51mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 78mg | 3% |
| Potassium | 119mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
903 reviews
Good
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