LET YOUR LEMON SHINE!
This is meant to be made in a bundt cake pan but if you don’t have one, a tube pan would work. The original poster suspects even a 9-inch round cake pan would also work. Whichever one you use, be sure to grease and flour it so your cake comes out without sticking to the pan. Your mixer makes short work of this. You’ll beat the eggs and sugar together until it forms a light and fluffy mixture. You’ll melt your butter and allow it to cool completely. Then you’ll make the lemon zest by grating the peel of a lemon.
In another bowl, you’ll add dry ingredients together and then incorporate the cream and egg mixture alternatively. The trick is to fold it, making sure to be gentle. Once it’s combined, more folding will ensue with the lemon zest, vanilla and melted butter. Finally, you’ll bake it. Once it’s cool, you’ll add a dusting of powdered sugar on top. You don’t have to, but it sure makes it look extra pretty.
I found this delicious recipe on the An Italian In My Kitchen blog. Click the link below to see the blog and full recipe for this Italian Fresh Cream Lemon Cake.
CLICK HERE FOR RECIPE
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