I'm not a huge fan of lemon desserts but when I came across this lemon cake recipe on An Italian in My Kitchen's Blog something told me I needed to make this. Maybe it was the beautiful photos or the word Italian in the recipe name...whatever it was I'm so glad I made it.
What is it that I love so much about this cake...well absolutely everything! The crumb is just how I like it; light and airy. It has a slight hint of lemon, not to overpowering. And it's one of those cakes that can be enjoyed any time of day, even for breakfast. It's a simple cake that would be a wonderful base for other great flavors.
Italian Lemon Cake
(recipe courtesy of An Italian in My Kitchen)
2 cups + 1 tablespoon flour
1 3/4 cups powdered sugar
2/3 cup heavy cream
7 tablespoons butter melted
zest of one lemon
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9 1/2 inch bundt cake.
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.
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 sugar.