recipe | italian lemon cake


My darling mother passed on many things to me; her smile, her vocal inflections, the way that she stands like a flamingo while she's cooking, and her love for all things lemon. That tart, refreshing, light wonderfulness that is lemon. It makes us happy. 

So when springtime hits, my eyes start scanning cookbooks and pinterest pins for anything and everything lemon. Throw "italian" in the title and I will undoubtedly have a go at that recipe, pretending that I'm whipping it together in my little Italy apartment to later be enjoyed with a cappuccino. Springtime and lemons are a fabulous combination for dreams.

Italian Fresh Cream Lemon Cake

2 cups + 1 tablespoon flour

1 3/4 cups icing/powdered sugar

4 eggs

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

Instructions

Preheat oven to 350 degrees. Lightly grease and flour an 9 1/2 inch bundt cake pan. 

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 cream, gently fold into egg mixture with a spatular. Keep folding until mixture is combined then 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. 

Original recipe via pinterest

*Give these a decent amount of time to whip together. Don't rush it. Make sure they truly have that "light and fluffy" look to them. 

Enjoy, fellow dreamers.

sips || laura's tea


photo via   tumblr  &  here

photo via tumblr & here

I think this illustration is just sweet. It's cheerfully spring-y, don't you think? I adore every bit of the pieces of spring that are in this photo: flowers, gardening, dresses, rain boots, macaroons, chirping birds, every single thing. 

And speaking of iced tea.....I thought I'd share with you all one of our favorite sips recipes: Laura's Tea. When springtime hits, the ingredients for this recipe never cease to be in my pantry and freezer. We have no idea who Laura is, but when my mom was given the recipe years ago that was the name of the recipe. A friend once suggested we call it Jenny's Tea because I make it for everybody and all the time, but that just doesn't quite have the same ring to it. So, Laura's Tea it will forever remain. 

Laura's Tea

4 family-size tea bags

6 cups boiling hot water

2 cups sugar

1 can frozen limeade

2-liter club soda

Directions: Boil your water and pour into a pitcher. Add your tea bags and let them steep at least 5 minutes. Add the sugar and limeade, stir to combine, and then chill in the fridge until you're ready to serve. Before serving, add the club soda and stir, gently. 

You can use regular or decaf tea bags, you don't have to use 2 full cups of sugar, (I never do), and you can also split the recipe in half. The fizz from the club soda only lasts for a couple of days, so I usually start with half the ingredients, (unless it's a large group), and then whip up another batch if I need it. 

Serve it with plenty of ice and a wedge of lime on the glasses, fill a punch bowl with it, or turn it into a little cocktail for a dinner party. 

I love this stuff, friends.

Happy sipping!

 

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