Italian fresh cream lemon cake

Italian fresh cream lemon cake
Italian fresh cream lemon cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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!

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