Italian Fresh Cream Lemon Cake

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An easy simple Italian Cake, the perfect breakfast or snack cake.

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°. Lightly grease and flour an 9 1/2 inch bundt cake (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!