Italian fresh cream lemon cake

By duckieq

Ingredients

• 2 cups + 1 tablespoon flour
• 1 3/4 cups icing/powdered sugar
• 4 eggs (large)
• 2/3 cup whole cream , heavy cream or whipping cream
• 7 tablespoons butter melted
• zest of one lemon
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Preparation

Step 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)
In a large bowl beat on medium speed eggs and sugar until light and fluffy,
Melt butter and let cool completely.
Grate the peel of one lemon.(zest)
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!