Italian Fresh Cream Lemon Cake, made with fresh Cream. The Perfect Breakfast or Snack Cake. A fast, easy and Delicious Lemon Cake.
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!
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!
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!
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
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
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.
Italian Fresh Cream Lemon Cake
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
Republished from December 24, 2015.
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Sara Eden says
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!
Rosemary says
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.
Sara Eden says
Thank you–I will!
Maureen Ambrose says
They all look amazing! ! Can’t wait to try them.
Rosemary says
Hi Maureen, thanks so much. Take care.
Asia says
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!
Rosemary says
Hi Asia, thanks so much so glad you enjoyed it. Have a wonderful Sunday.
Charlene says
This was absolutely delicious! It was so moist and flavorful. I served it with a blueberry sauce made from fresh blueberries.
Rosemary says
Hi Charlene, thanks so much, sounds delicious. Have a great week.
Rita says
Can I use gluten free flour for this cake?
Rosemary says
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.
Sandra Merino says
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!
Rosemary says
Hi Sandra, thanks glad you enjoyed it. Yes Italian cakes tend to be on the drier side. Have a great weekend.