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.