Italian Fresh Cream Lemon Cake

By charlotteh371

Ingredients

• 2 cups + 1 tablespoon flour (270 grams)
• 1 3/4 cups icing/powdered sugar (218.75 grams)
• 4 eggs
• 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)
• 1/2 teaspoon salt (2.85 grams)

Preparation

Step 1

1.Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9½ 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!