Italian Fresh Cream Lemon Cake

From the kitchen of One Perfect Bite...I've had this recipe for a while now. I found it on a terrific blog called An Italian in My Kitchen and when I saw strawberries at the market this morning, I decided the time had come to give it a try. My plan was to combine it with macerated strawberries and serve our first "non-shortcake" of the season. As it turned out, it's still a bit early for the strawberries, but the cake was a delightful find. It is flavored with a hint of lemon and has a texture that is close to perfect. It is, however, the type of cake that is best served with fruit because it is so plain. The cake is easy to make and if you grease your pan well you'll avoid the one problem you might encounter. I don't think the cake is a good keeper, so I suggest you freeze any slices you don't use, or plan to add them in a trifle or extravagant bread pudding if the spirit moves you. Lemon lovers will enjoy this cake and everyone will like its texture. Here is how the cake is made.


Italian Fresh Cream Lemon Cake...from the kitchen of One Perfect Bite courtesy of An Italian In My Kitchen

Ingredients:
1-3/4 cup confectioners' sugar
4 large eggs, room temperature
2 cups + 1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup heavy cream, room temperature
7 tablespoons butter, melted and cooled to room temperature
zest of one lemon
1 teaspoon vanilla

Directions:
1) Center an oven rack before preheating to 350 degrees F. Generously grease and flour a 9-1/2 inch bundt or tube pan. Set aside.
2) Combine confectioners' sugar and eggs in bowl of an electric mixer. Using a whip attachment, beat on medium speed until mixture is pale and begins to thicken slightly, about 5 minutes.
3) Sift flour, baking powder and salt together in a medium bowl.
4) Add flour in three additions alternating with cream in two additions to egg mixture, whisking just until blended. Using a rubber spatula, fold in melted butter, vanilla extract and lemon zest until mixture is combined. Pour into prepared pan and bake for approximately 40-45 minutes. Let cool on rack for 10 minutes before inverting on to a cake plate to finish cooling. Dust with confectioners' sugar. Yield: 8 to 10 servings.

                    

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