Italian Fresh Cream Lemon Cake
User Reviews
4.4
Italian Fresh Cream Lemon Cake
Description
This cake combines all-purpose flour with baking powder and a pinch of salt, folded into a mixture of melted butter, eggs, powdered sugar, and heavy cream. Fresh lemon zest and juice provide a gentle fruity tang, balanced by vanilla extract for depth. The batter is gently folded to maintain lightness before baking in a greased bundt pan at 350°F. Baking continues until a toothpick inserted comes out clean or with a few crumbs, ensuring the cake remains moist without being underdone.
The resulting cake features a tender crumb and creamy texture from the incorporation of fresh cream. The powdered sugar dusted atop adds a subtle sweetness without overpowering the lemon flavor. While traditionally made in a bundt pan, the batter can be adapted for layer cakes with suitable fillings like Italian pastry cream or whipped cream, enhancing its versatility for different presentations.
This cake stores well in an airtight container at room temperature for several days and also freezes well when wrapped tightly. It is best served slightly cooled to appreciate the fresh citrus fragrance and smooth texture. Alternatives like a lemon glaze can replace the powdered sugar dusting depending on preference.
Ingredients
- 2 cups all-purpose flour 258 grams total, or cake/pastry flour, 1 tablespoon
- 2 teaspoons baking powder
- pinch teaspoon salt
- 7 tablespoons butter melted
- 3 large egg room temperature
- 1 large egg yolk, room temperature
- 1 3/4 cups powdered sugar aka icing sugar
- 2/3 cup heavy cream whole or whipping cream, room temperature, at least 30% fat content
- 1 lemon zest of one
- 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 powdered sugar icing
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 cake flour at home, replace 2 tablespoons of all-purpose flour per cup with 2 tablespoons of cornstarch and sift well.
- This cake can be baked in two 8-inch pans and layered with pastry cream, lemon curd, whipped cream, or fresh berries for a layered dessert.
- Consider topping with a lemon or powdered sugar glaze instead of powdered sugar dusting if preferred.
- Store the cake in an airtight container at room temperature for 3-4 days or freeze tightly wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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