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Home » Popular » Cakes & Cupcakes » Italian Fresh Cream Lemon Cake

Italian Fresh Cream Lemon Cake

Last Updated June 24, 2021. Published November 19, 2018 By Rosemary 277 Comments

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Italian Fresh Cream Lemon Cake, made with fresh Cream. The Perfect Breakfast or Snack Cake. A fast, easy and Delicious Lemon Cake.

lemon cake on a white board sprinkled with powdered sugar

With Christmas right at our doorsteps. I hope you have had fun baking and cooking and that almost everything is done,  from shopping to wrapping.

(Since I have updated this recipe from 3 years ago, I can tell you no I haven’t even started shopping let alone wrapping).

And now you can put up your feet at least for an hour or two and relax!

fresh cream lemon cake batter in a bundt pan before and after baked

Make yourself a coffee or tea and enjoy the holidays, and of course enjoy a slice of this amazing Italian Fresh Cream Lemon Cake.

And making this cake again it’s still delicious every time I make it. And of course the Italian reminds me once again that this is his favourite cake!

a piece cut of fresh cream lemon cake

Wishing you my dear readers and friends a very Happy and Merry Christmas, to you and your family. And thank you so much for continuing to follow An Italian in my Kitchen.

To go along with that coffee or tea I thought I would offer you a piece of this easy Lemon Cake to give you a little energy during this hectic holiday season. 

How to Make an Easy Lemon Cake

  • Melt butter and let cool completely.
  • In a medium bowl whisk together flour,baking powder and salt
  • In a large bowl beat on medium speed beat eggs and sugar until light and fluffy.
  • Fold in the flour mixture alternately with the cream into the creamed egg and sugar until completely combined.
  • Gently fold in the zest, vanilla, melted butter and lemon juice.
  • Pour into prepared pan and bake for approximately 35-40 minutes.
  • Let cool, then dust with powdered/icing sugar. Enjoy!

fresh cream lemon cake without powdered sugar

Italian cake is a much more compact and a less moist cake than we are used to in North America, although this cake is one of the most moist Italian cakes I have tried.

In fact it has the same texture as my Easy Yogurt Cake it is actually quite similar to a Pound Cake. That’s why it makes the perfect Breakfast / Brunch / Snack Cake.

Italian Fresh Cream Lemon Cake

lemon cake on a white board sprinkled with powdered sugar

Italians don’t usually serve cake for dessert. Unless of course they make a cake such as a Tiramisu or a Fancy Cake for a birthday.

In fact dessert isn’t very common. They prefer to serve fruit or even a fresh fruit salad.

This type of Easy Lemon Cake is usually served at breakfast or as a treat when someone is coming for coffee or tea, or as I served it, as a  delicious Christmas morning cake.

Or slice it in the middle and add a simple filling such as an Italian Pastry Cream ,  it would make a simple but perfect after dinner dessert,  and don’t forget to finish it up with a simple Powdered Sugar Glaze. Delicious.

 Lemon Cake

fresh cream lemon cake on a white background

I love lemons, I think it is one of the best citrus fruits for baking. Lemon bread, Lemon Cheesecake or one of my all time favourites, sorbet. I will learn to make the best ever Italian sorbet this year!

And I did make a Lemon Sorbet, just the way my youngest daughter and I like it.

Italian Fresh Cream Lemon Cake is fast and really tasty, all it needs is a little dusting of icing sugar/powdered sugar and it is perfect. Enjoy! And Happy Holidays.

up close fresh cream lemon cake slice

fresh cream lemon cake on a white background

Italian Fresh Cream Lemon Cake

Rosemary Molloy
An easy simple Italian Cake, the perfect breakfast or snack cake.
4.33 from 257 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine Italian
Servings 10 people
Calories 307 kcal

Ingredients
 
 

  • 7 tablespoons butter (melted) (98 grams)
  • 2 cups + 1 tablespoon all-purpose flour (268 grams)
  • 2 teaspoons baking powder
  • pinch teaspoon salt
  • 3 whole eggs (large)
  • 1 egg yolk (large)
  • 1 3/4 cups icing/powdered sugar (210 grams)
  • 2/3 cup whole/heavy or whipping cream (160 grams)
  • 1 zest of one lemon
  • 1 teaspoon vanilla
  • 1 tablespoons lemon juice

TOPPING

  • 2-3 tablespoons icing / powdered sugar

Instructions
 

  • Pre-heat oven to 350° (180° celsius). Lightly grease and flour a 9 1/2 inch bundt cake pan (24 cm) (I'm sure a 9 inch round cake pan would work)
  • Melt butter and let cool completely.
  • In a medium bowl whisk together flour, baking powder and salt set aside.
  • In a large bowl beat on medium speed eggs, yolk and sugar until light and fluffy,
  • Gently fold with a spatula the flour mixture, alternating with the cream into the egg mixture, keep folding until mixture is completely combined, then gently fold in the zest, vanilla ,melted butter and lemon juice.
  • Pour the batter into the prepared pan and bake for approximately 35-40 minutes. Let cool completely, then dust with powdered/icing sugar. Enjoy!

Nutrition

Calories: 307kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 78mgPotassium: 119mgSugar: 22gVitamin A: 480IUVitamin C: 1.5mgCalcium: 51mgIron: 1.2mg
Keyword easy homemade lemon cake, Italian Lemon cake dessert
Tried this recipe?Let us know how it was!

Republished from December 24, 2015.

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    Filed Under: Cakes & Cupcakes, fruit, Most Posts

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    1. Lisa says

      April 2, 2022 at 1:16 pm

      5 stars
      Lovely cake really easy recipe

      Reply
      • Rosemary says

        April 3, 2022 at 10:19 am

        Hi Lisa, thanks so much, so glad you enjoyed it. Take care.

        Reply
    2. Bekah W says

      January 6, 2022 at 5:14 pm

      the pic you posted looks like a tube pan as opposed to a bundt. i have both… which offers the best result?

      Reply
      • Rosemary says

        January 6, 2022 at 6:46 pm

        Hi Bekah, I think that one was more of a bundt pan but a tube pan works fine also. Let me know how it goes. Happy New Year.

        Reply
    3. Debbie says

      January 3, 2022 at 2:08 am

      Hi Rosemary, I just made your Italian Lemon cake. I do have to say it was very tasty,, the lemon taste was perfect not to overwhelming ! BUT it was tooooo dry . Definitely needs a filling or some kind of berries on top.. blueberry melds very well with lemon.

      Reply
      • Rosemary says

        January 4, 2022 at 12:00 am

        Hi Debbie, Italian cakes are on the drier side. But if you want to make it moister you could try using 2 whole eggs and 2 yolks and or substitute the butter with vegetable oil. 🙂

        Reply
    4. bridget says

      June 23, 2021 at 10:39 pm

      are you suppose to whip the heavy cream?

      Reply
      • Rosemary says

        June 24, 2021 at 2:22 pm

        Hi Bridget, no you don’t whip it, you need to use heavy, whole or whipping cream. 🙂

        Reply
    5. Sara Eden says

      June 1, 2021 at 5:16 pm

      4 stars
      Hi Rosemary. I loved this recipe–the batter was especially delicious and it was easy to make. But I have to say–it was drier than I expected. I baked it the minimal time and checked it with a skewer which came out clean. My family did not think it was dry but they said they wouldn’t call it a “moist” cake. I loved the crumb and texture. I really want this to be a keeper, but I love moister cakes. Any suggestions on how I can make it more moist? Thank you in advance!

      Reply
      • Rosemary says

        June 1, 2021 at 5:25 pm

        Hi Sara, yes Italian cakes are on the drier side. Try making it with 2 egg yolks and 2 whole eggs instead, that should help. Let me know how it goes.

        Reply
        • Sara Eden says

          June 2, 2021 at 5:50 pm

          Thank you–I will!

    6. Maureen Ambrose says

      May 26, 2021 at 4:54 am

      5 stars
      They all look amazing! ! Can’t wait to try them.

      Reply
      • Rosemary says

        May 26, 2021 at 7:23 pm

        Hi Maureen, thanks so much. Take care.

        Reply
    7. Asia says

      April 11, 2021 at 4:20 am

      5 stars
      Purely amazing, but altered a few things: added zest from lemon, replaced half of vanilla extract with lemon extract and replaced 1/2 cup flour with corn starch and 1/4 cup with almond flour. Delicious and light and not too sweet! Thank you!

      Reply
      • Rosemary says

        April 11, 2021 at 5:03 pm

        Hi Asia, thanks so much so glad you enjoyed it. Have a wonderful Sunday.

        Reply
    8. Charlene says

      March 15, 2021 at 3:07 am

      5 stars
      This was absolutely delicious! It was so moist and flavorful. I served it with a blueberry sauce made from fresh blueberries.

      Reply
      • Rosemary says

        March 15, 2021 at 3:47 pm

        Hi Charlene, thanks so much, sounds delicious. Have a great week.

        Reply
    9. Rita says

      March 11, 2021 at 4:43 pm

      Can I use gluten free flour for this cake?

      Reply
      • Rosemary says

        March 11, 2021 at 5:30 pm

        Hi Rita, I really don’t know because I have never baked with gluten free, but if you try it let me know how it goes.

        Reply
    10. Sandra Merino says

      February 25, 2021 at 8:34 pm

      A nice light not sweet cake with a delicate lemon flavor.
      It is dry but enjoyable with coffee or a cuppa tea. I bet you could serve a slice with fresh strawberries and whipped cream!

      Reply
      • Rosemary says

        February 26, 2021 at 6:03 pm

        Hi Sandra, thanks glad you enjoyed it. Yes Italian cakes tend to be on the drier side. Have a great weekend.

        Reply
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