Italian Fresh Cream Lemon Cake

D&D_1374 I have always heard about Italian Cream Cakes, but this is my first go with one. In a way it seems like lighter version of a pound cake and I did bake this in a bundt pan. Seems to make sense in a way.

I appear to be in cake mode now. Not sure why, but that does happen to me on occasion. Kind of like being in cookie mode for the last couple of months (read: 8 months). It is odd in a way, but I guess as humans we get into a trend of sorts and just go with it. Now, it is cake – not a bad thing, at least not in my opinion. We will see how this sorts itself out. Who knows? Not me – ever.

Maybe next trend will be cupcakes (if they are not too twee). Unsure at this point. But need something to transport them in.

I brought this cake to the office this Wednesday which is when our students are there – it seemed to be a success.  It really is a light version of a pound cake. I will make it again, but I really need more lemon in it. Maybe a lemon glaze. That always seems to make things better.

2 cups plus 1 Tbs all-purpose flour
2 tsp baking powder
1/2 tsp fine salt
4 large eggs
1 3/4 cups confectioners’ sugar (sifted for sure)
7 Tbs unsalted butter, melted and cooled
zest of one lemon, grated on a microplane
1 tsp vanilla or more which is not a bad thing -kind of always do more
2/3 cup heavy cream

Preheat oven to 350 degrees.Over a piece of waxed paper, sift together flour, baking powder, and salt. Spray a bundt pan with baking spray – yeah, just over do it if your have the kind of bundt pans I have (see below).  In the bowl of a stand mixer, beat eggs and sugar until light. Add the flour to the egg mixture alternating with cream. Fold in butter. zest, and vanilla.

Pour into (well) prepared pan and bake for 40 to 45 minutes. Testing with a wooden skewer – just to be sure. Let cool in the pan for 10 minutes and then tump it out. Let cool for a few more minutes and dust with  confectioners’ sugar.

Notes: I just realized how many assumptions I made with the recipe – holy cow. I assumed all-purpose flour but the recipe I have did not make that clear,  and large eggs, and unsalted butter, wow could this recipe be more vague. I could have just made a huge mistake. But I am hoping I did not.

Source: An Italian in my Kitchen.com

Pan – Nordic Ware Heritage Bundt Pan

 

2 thoughts on “Italian Fresh Cream Lemon Cake

  1. Pingback: Egg Usage – by month – April 2016 | Deft and Daft

  2. Pingback: Butter usage – by month – April 2016 | Deft and Daft

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