4.4 from 512 votes
Italian Fresh Cream Lemon Cake
Italian Fresh Cream Lemon Cake is a soft, moist bundt cake flavored with fresh lemon juice and zest, enriched by a blend of butter, eggs, powdered sugar, and heavy cream. The cake has a delicate crumb and a subtle citrus brightness, topped simply with a dusting of powdered sugar for a light finish. The freshness of lemon complements the creamy texture, making it a refreshing dessert choice.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
10
servings
Calories:
307 kcal
Course:
Dessert
Cuisine:
Italian
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!
Cup of Yum
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
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: 10 servings
Amount Per Serving
Calories 307
% 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.