Description
This Italian Fresh Cream Lemon Cake is a light and fluffy dessert bursting with fresh lemon flavor and a creamy texture. Made with simple ingredients like eggs, fresh cream, lemon zest, and juice, this cake is perfect for any occasion, offering a delicate balance of sweetness and citrus brightness. It’s baked in a bundt pan to achieve a beautiful shape and finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Dry Ingredients
- 2 cups + 1 tablespoon all-purpose flour or cake/pastry flour (258 grams total)
- 2 teaspoons baking powder
- Pinch of salt
Wet Ingredients
- 7 tablespoons butter, melted
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 3/4 cups icing/powdered sugar
- 2/3 cup whole/heavy or whipping cream, room temperature (at least 30% fat content)
- 1 zest of one lemon
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For Garnish
- 2-3 tablespoons icing/powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease and dust a 9 1/2 inch (24 cm) bundt cake pan with flour to prevent sticking. Alternatively, a 9 inch (23 cm) round cake pan can also be used.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside for later use.
- Melt Butter: Melt the butter using a small pot on the stove or in the microwave. Allow it to cool to room temperature so it doesn’t cook the eggs later.
- Beat Eggs and Sugar: In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat the three eggs, one egg yolk, and powdered sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Combine Batter: Using a spatula, gently fold in the flour mixture alternately with the heavy cream into the egg mixture. Continue folding until everything is just combined. Then gently fold in the lemon zest, vanilla extract, melted butter, and fresh lemon juice, ensuring even distribution without deflating the batter.
- Bake the Cake: Pour the prepared batter into the greased bundt pan and spread evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.
- Cool and Serve: Let the cake cool in the pan for 15 to 20 minutes, then transfer it to a wire rack to cool completely. Just before serving, dust the top generously with powdered sugar. For an enhanced serving suggestion, accompany with whipped cream and fresh blueberries.
Notes
- Ensure all wet ingredients like eggs and cream are at room temperature for better mixing and texture.
- Be gentle while folding ingredients to keep the batter airy and light.
- If using a different pan size, adjust baking time accordingly and test doneness with a toothpick.
- For a more intense lemon flavor, consider adding more zest or a bit of lemon extract.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
