Italian fresh cream lemon cake
By duckieq
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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
Details
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!
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