Italian Fresh Cream Lemon Cake, made with fresh Cream. The Perfect Breakfast or Snack Cake. A fast, easy and Delicious Lemon Cake.
Italian Fresh Cream 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).
Be sure to watch the Video!
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)
- 2 cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- pinch teaspoon salt
- 3 whole eggs (large)
- 1 egg yolk (large)
- 1 3/4 cups icing/powdered sugar
- 2/3 cup whole/heavy or whipping cream
- 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 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!
Video
Nutrition
Republished from December 24, 2015.
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Susan says
August 20, 2018 at 1:56 pmThis cake was a perfect ending to my
family dinner yesterday. I do have to
admit I used 1 1/2 tsp. lemon juice in
the egg & sugar mixture because
I didn’t have a real lemon and it turned
out fabulous!
Rosemary says
August 21, 2018 at 3:05 pmHi Susan, thanks so much and so glad you enjoyed. Have a great day.
Elaine says
September 16, 2018 at 9:59 amHi! This cake sounds lovely. What type of flour did you use? Thank you.
Rosemary says
September 16, 2018 at 2:30 pmHi Elaine, I used regular all purpose flour. Hope you enjoy it.
Mary says
February 10, 2018 at 6:41 pmHi Rosemary
Just thought I would let you know how much I love this recipe! It is now my go to recipe whenever I have lemons in the house i need to use up. And what better way than to make this lovely cake! Always comes out perfect and everyone always asks how I made it. Thank you for sharing!
Rosemary says
February 12, 2018 at 9:12 amHi Mary, so glad you enjoy the cake, it’s one of my husband’s favourites. Have a great week.
Katie says
December 16, 2017 at 8:15 pmHi! I would love some help with this recipe. I have now made it 3 times and I can’t get it to fully bake. This last time I bakednit for 68min and it still wasn’t fully baked. My batter is also every elastic when putting it into the pan. It doesn’t flow like your video. I used the Namaste gluten free flour. I’m wondering if using heavy cream is the issue. Would live your input cause I know it tastes good if I could get it to bake. Thank you
Rosemary says
December 16, 2017 at 8:45 pmHi Katie, I have never made this cake with gluten free flour so I don’t know how it reacts to the other ingredients, so I am thinking it is more the flour than the cream.
Katie says
December 18, 2017 at 12:33 amIm thinking that as well. I might keep trying different creams and maybe higher temp, or longer bake. i really wan to get this to work. Thank you 🙂
Rosemary says
December 18, 2017 at 9:44 pmHi Katie, let me know when you are successful. Good luck. 🙂
Santiea says
December 25, 2017 at 4:07 pmI made this recipe using Bob’s Red Mill Gluten Free Flour………perfect. Taste is awesome. I was careful not to over fold in my dry ingredints. Family didn’t even know it was GF until they saw me eating it.
Rosemary says
December 26, 2017 at 7:42 amHi Santiea so glad it worked for you and thanks for sharing. Happy New Year.
Lance Ladue says
February 25, 2018 at 5:21 pmTry King Arthur Gluten Free Flour, I found it to be most like Regular flour, I’ve never had an issue substituting a recipe with it.
I’m going to make it today, with regular flour and replace the lemon with Orange and the extract I’ll use orange instead of vanilla.
Rosemary says
February 25, 2018 at 6:32 pmHi Lance, thanks for the info. Have a great Sunday.
Just Jo says
November 1, 2017 at 9:14 amI really do have to make this cake Rosemary, you’ve made it look so beautiful and Hungry Hubby would love it. He loves a “plain” cake i.e. one with no fillings or frostings.
Rosemary says
November 1, 2017 at 10:01 amHi Jo, thanks so much, my husband exactly, he loves to dunk this cake in his coffee or have a slice in the afternoon with a cup of tea. 🙂
Nina says
June 14, 2017 at 2:07 amSo I mix the eggs with the powdered sugar? I don’t see any other sugar option.
Rosemary says
June 14, 2017 at 7:33 amHi Nina, yes you do. Icing sugar is used in this cake rather than granulated sugar.
Lisa Langston says
May 28, 2017 at 5:01 pmHow long will this sit on counter and still be good if it isn’t eaten up in one day?
Rosemary says
May 28, 2017 at 7:29 pmHi Lisa, depends on how warm your house is, I have a pretty cool house and I can leave it out for 3 or 4 days covered. If your house is not so cool maybe the fridge would be best. 🙂
Rosalie says
May 10, 2017 at 1:31 amHi there.
Can I bake this cake in a round 9 inch pan?
Thank you
Rosemary says
May 10, 2017 at 8:41 amHi Rosalie, I’m sure you could. I hope you enjoy it!
Mary Bowers-Johnson says
April 18, 2017 at 11:46 pmMade this cake for easter! Loved the taste but was quite dry. What can be done to have a little more moist cake? Any ideas? Thanks
Rosemary says
April 19, 2017 at 9:38 amHi Mary, that is an Italian cake, most Italian cakes are dry that’s why they are eaten for breakfast or snack and with a coffee or tea. I like to think that is how the Tiramisu got started, an Italian sponge cake is even drier, so to moisten it up it was drizzled with coffee and filled with cream. So what you could do is either serve it for Breakfast with a cafe latte or make a filling for it. Or maybe bake it a little time. Hope that helps. Glad you liked the taste. 🙂
Carol Siebert says
March 14, 2017 at 2:42 amI do a lot of bread baking and prefer weight measures rather than volume, so really appreciated having those in the recipe. Came out a bit dry and dark after 42 minutes, but I think it was because I used a nonstick (dark) Bundt pan. Next time I will check internal temp at 35 minutes or so or use a different pan. Love the taste and the simplicity of this recipe.
Rosemary says
March 15, 2017 at 3:48 pmHi Carol, thanks so much, Italian Cakes tend to be on the drier side, that’s why they serve them for breakfast or snack with coffee or tea.
Karen M says
March 8, 2017 at 4:43 pmJust came across your blog and love it!!! I may try this cake for Easter this year , I have a large Italian family who’s in love with ? lemon!!
Rosemary says
March 9, 2017 at 8:50 pmThanks so much Karen, hope you and your family enjoy it.
Laura says
March 4, 2017 at 2:05 pmWell, I’ve made this cake four times now, and it has come out perfectly each time. What a delicious recipe this is! I’ve made it for two friends’ birthdays, and each of them was delighted with it as well (along with their partners and my partner). Thank you so much
Rosemary says
March 4, 2017 at 2:55 pmHi Laura, so glad you all enjoyed it! Have a great weekend. 🙂
kat says
March 10, 2017 at 5:48 pmwhat size bundt pan is used for this delicious cake????
Rosemary says
March 11, 2017 at 2:13 pmHi Kat I used an 9 1/2 inch bundt pan. Have a great weekend.
Sophia Mamakos says
February 11, 2017 at 10:48 pmTasty! I made this 2x this week. Instead of using the zest of 1 lemon, I used the zest of 2 Meyer lemons (they are smaller). I steeped the zest in the warm melted butter instead of adding it in at the end. I did this because I read people saying in the comments that they didn’t get enough lemon flavor so I googled “how to add more lemon taste to baked goods”. This seemed like a VERY easy tip to follow considering you’re supposed to melt the butter anyway. I was happy with the lemon flavor but I didn’t make it first as directed so I have nothing to compare it to, not sure it made a difference! I have a new convection oven and it’s making estimating baking time a little more difficult. After my first attempt I dropped the temp by 25 degrees and cooked for 7 less minutes for optimal cake goodness. Just an FYI to other new convection oven bakers.
Karen K says
February 11, 2017 at 3:27 amCan this be baked in 2 loaf pans? Since it is only for me, I would need to freeze 1/2 of it so loafs make more sense. How would this affect the baking time? I am not much of a baker either. Thanks for the help?
Rosemary says
February 11, 2017 at 2:18 pmHi Karen, yes it can if you are using small loaves check after approximately 30 minutes to see if it’s done.
Brian Jones says
February 10, 2017 at 6:28 amI love the sound of this, I’m all sorts of ambivalent about chocolate but a lemon cake is always an exciting thing to me 🙂
Rosemary says
February 12, 2017 at 11:23 pmThanks Brian, I hope you enjoy it.
April @ Girl Gone Gourmet says
February 8, 2017 at 12:53 pmBeautiful cake! I’ve tried a few of your other recipes and they’ve always been great – can’t wait to try this one, sounds like a great coffee companion for breakfast 🙂
Rosemary says
February 9, 2017 at 10:03 pmHi April, thanks so much and yes perfect with coffee in the morning.
Richa says
February 8, 2017 at 12:19 pmThis would be perfect for Christmas morning but who’s gonna wait? I’m making it this weekend. Looks delicious!
Rosemary says
February 9, 2017 at 10:03 pmHi Richa, thanks so much hope you enjoy it. Have a great weekend.
Meaghan | Cook. Craft. Love. says
February 4, 2017 at 5:51 pmMy mom and I both share and undying love of all things lemon. I can’t wait to make this for her for Mother’s Day!
Rosemary says
February 5, 2017 at 8:06 pmThanks Meaghan hope you both enjoy it.
Felicia Marinella says
February 2, 2017 at 1:09 amJust put the cake in the oven. It came out kinda thick when i put it in the pan. Hope it comes out ok. Looks so yummy. Husbands Italian Granny use to make this for him, so I thought I would try to make it for him. Fingers crossed.
Felicia Marinella says
February 2, 2017 at 2:23 amFollowed directions and it burnt a bit, and i did use whole wheat flour. Could that have been the reason?
Rosemary says
February 2, 2017 at 7:51 amHi Felicia, yes that could be the reason, I can’t imagine it with whole wheat flour. I think even the taste would be way off. Let me know. 🙂
Ana says
January 29, 2017 at 4:17 amMade this today and it is a lovely cake. I wish it had more of a lemony punch, so next time I will add lemon extract. I’m currently going to search for a lemony icing to pair the cake with. Thanks for sharing!
Rosemary says
January 29, 2017 at 9:27 pmHi Ana, so glad you enjoyed it, sounds like a delicious addition.
Karen K says
February 11, 2017 at 2:39 amA lemon icing I have used is to put lemon extract in the powdered sugar when you mix it. You can make it as lemony as you want it.
June Williams says
May 19, 2017 at 5:28 pmConsider drizzling this——Powdered sugar/1 Cup, add lemon juice and milk (very small amounts not to make it too runny)
Karen says
January 27, 2017 at 7:40 amMade this as a birthday cake for my Mom’s birthday 1/26/17. I counteracted the dryness by drizzling it with the lemon buttercream frosting (but I used 1 stick of butter & 8 oz cream cheese). My lemon was quite large so lots of zest in cake & lots of lemon juice in icing. Icing was a little runny but great for drizzling. It turned out great. Will definitely make it again but may take it out of the oven 5-10 minutes earlier. Would like to try this with the lemon curd recipe.
Rosemary says
January 30, 2017 at 11:08 amHi Karen, thanks, what a great idea. I think it would be really good with the lemon curd recipe.
Jeff says
January 20, 2017 at 5:00 amThis looks really good!
Rosemary says
January 20, 2017 at 11:53 amThanks Jeff.
maria angelino says
January 20, 2017 at 3:33 pmhi as im reading the receipe how much sugar do you beat with the eggs
Rosemary says
January 20, 2017 at 6:12 pmHi Maria, I don’t know what you mean, you beat all the sugar with the eggs (1 3/4 cups icing sugar). Hope that helps. 🙂
Linda Rogo says
January 17, 2017 at 5:54 amHi – Can you make this with Half and Half Cream? I don’t have other items in house and don’t want to run out today. Thanks.
Rosemary says
January 17, 2017 at 7:21 amHi Linda, I’m sure that would work. Let me know how it goes.
Linda Rogo says
January 19, 2017 at 2:13 pmHi Rosemary,
Cake was good! I made it with Land Lakes Half and Half and Namaste Gluten Free Perfect Flour Blend. Also, I used 1 stick ( 8 tablespoons) of Keller Salted Butter because reviews said cake was a little dry. I baked in a tube pan. Will definitely make it again. I have my mom’s butter pound cake recipe (which is excellent) but wanted to try something different. Thanks.
Rosemary says
January 20, 2017 at 11:53 amHi Linda, sounds great, so glad you liked it. Italian cakes are usually dry, believe me I have had my share of dry Italian Cakes and this one is moist compared to some of them. 🙂 Have a great weekend.
oh well says
December 18, 2016 at 9:15 pmI must have done something wrong; I was thinking this would be a really moist cake but it is dry. Maybe I over cooked it but I took it out at 40 minutes.
Rosemary says
December 19, 2016 at 6:59 pmHi you have to remember that Italian cakes are more on the dry side, Italians like to eat their cakes very plain and with a cup of tea or with a cafe latte in the morning. It could also be that it was baked a little too much.
Jasmin says
January 8, 2017 at 4:16 pmShe is right. Italian cakes are drier
Josephine says
December 24, 2016 at 2:21 pmHello the lemon cake calls for 1 3/4 cup powdered sugar . Is that all for dusting or is it a ingredient in the cake ? I do not see where to use it
Rosemary says
December 24, 2016 at 2:57 pmHi Josephine, where it says beat eggs and sugar by sugar I mean the 1 3/4 cups icing/powdered sugar. Hope that helps.
Lori says
January 8, 2017 at 5:56 amHello
I am confused also by the powered sugar. In the recipe it does Not say anything about the powder sugar in the ingrediant I see it just for dusting. In the video it shows the powder sugar for dusting. Not sure if I’m miss reading your recipe. I have it baking now!
Rosemary says
January 8, 2017 at 12:59 pmHi Lori, I’m sorry I am really confused, in the ingredients it states 1 3/4 cups icing/powdered sugar (because some people call it icing sugar and some people call it powdered sugar), and then in the directions it says “In a large bowl beat on medium speed eggs and sugar until light and fluffy” meaning icing/powdered sugar. So I don’t know what you mean. thanks. Let me know.
Lori says
January 8, 2017 at 9:53 pmOh do I feel like a nut!! Where it says 1/34 cup powdered sugar, I did not put P in front of the sugar, so I used regular sugar!! It did come out a tad dry but not bad at all!! I will try it again!!
Thank you so much for you reply!!
Rosemary says
January 8, 2017 at 10:12 pmHi Lori, haha no problem. Remember Italian Cakes are drier, that’s why they are usually served at breakfast with a cafe latte or in the afternoon with coffee. This one I find not nearly as dry as some that I have eaten here. You might like to serve it with some fresh fruit and whipped cream. Let me know.
kp says
December 27, 2016 at 5:24 amHere’s a little hint for any cake – after it comes out of the oven “baste” with a simple syrup – or a flavored syrup – to have a wonderfully moist cake
Rosemary says
December 27, 2016 at 7:26 pmHi Kp thanks great idea.
Sarah says
December 13, 2016 at 5:51 pmHello! Can I use a normal loaf pan to bake these? How long will I bake them for if in a loaf pan? Thanks!
Rosemary says
December 15, 2016 at 2:31 pmHi Sarah, I’m sure you can use a loaf pan, depending on the size I would start to check at around 25 minutes. Hope that helps.
Maria says
January 21, 2017 at 6:45 amHi , it says flour what kind of self r flour or plain flour thank you
Rosemary says
January 21, 2017 at 7:54 amHi Maria, always all purpose, if not I will state what kind. Hope that helps. Have a great weekend. 🙂
MG says
December 12, 2016 at 6:59 amThis was a wonderful recipe. My mother is from Florence, Italy and she always made cakes without frostings. So, I like these plain type of tea/coffee cakes. I have been looking for a heavier pound cake like this. It’s perfect. Now, I want to try your orange cake. Thank you.
Rosemary says
December 12, 2016 at 1:15 pmThanks MG so glad you like it, and your mother is from one of the most beautiful cities in Italy. You might want to try the Yogurt Cake too, that’s my eldest daughter’s favourite. Have a great week.
Sonia says
December 18, 2016 at 3:43 amMy mother-in-law is from the Naples area, and she to makes a similar cake, more like a sponge. This is the closest I will ever come to her cake and she loved it, we all did. It looks exactly as yours. Thanks for sharing. Can’t wait to try other recipes. Grazie!
Rosemary says
December 18, 2016 at 9:09 pmHi Sonia, thanks your welcome and so glad to hear that. Have a wonderful Christmas.
Kathy says
September 10, 2018 at 2:20 amIs there a recipe you have for more of a sponge cake texture
Rosemary says
September 10, 2018 at 8:17 amHi Kathy, I do have an Italian Sponge cake (that was my mother-in-law’s recipe) on the blog. Here is the link. Italian Sponge cakes are quite dry that’s why they are great for a tiramisu. Hope this helps. Have a great week.
Sara J . Barger says
December 8, 2016 at 5:15 pmCan you make this in a springform pan? I thought it would be good adding in blueberries.
Rosemary says
December 8, 2016 at 7:08 pmHi Sara, I don’t see why not, and I’m sure it will be delicious with blueberries. Let me know how you like it.
Pauline Caller says
November 15, 2016 at 7:21 pmThis cake is just what it claims to be and needs the help of some applied apricot jam or dunking in the coffee. Not exciting. I made it for a “girlie” tea party. It didn’t exactly bomb but no-one asked for the recipe. (UK)
Rosemary says
November 16, 2016 at 6:50 pmHi Pauline thanks, but this is exactly what this cake is suppose to be, an Italian type pound cake, a breakfast cake that is also perfect with a cup of tea or coffee. Maybe no one asked for the recipe, because they already have it! 😉
Lisa says
December 8, 2016 at 2:07 amCould you use yogurt instead of heaven cream
Rosemary says
December 8, 2016 at 2:23 pmHi Lisa, well you could apparently but you should use full fat greek yogurt. Hope that helps.
Kara says
December 24, 2016 at 3:50 amCan I use sour cream? Or just 2% milk. I hate to run to store to just get cream..
Thanks for response in advance 🙂
Rosemary says
December 24, 2016 at 7:43 amHi Kara, I think sour cream would give it a totally different taste, I only make it with cream so I can’t say if it would work or not.
Sheyla says
November 11, 2016 at 4:51 pmJust made this cake and it didn’t disappoint! Fast, easy and I just about had everything at home. It is a moist lemony pound like cake. Will go great with a cup of tea! I can see adding fresh berries and cream in the summer to make it a dessert. A keeper! I’ve shared the recipe on my Facebook page!
Rosemary says
November 12, 2016 at 2:31 pmHi Sheyla, So glad you enjoyed it, and yes fresh berries in the summer I think it would be perfect. 🙂
Kelly says
September 5, 2016 at 3:21 amI whipped this cake up in a matter of minutes. It was delicious. Everyone loved it, especially my dog Max, he grabbed a piece right off my plate. It was light and lemony. I would definitely make this again. Thanks for sharing it.
Rosemary says
September 6, 2016 at 7:30 pmHi Kelly, So glad everyone and including your dog enjoyed it. Thank you! 🙂
Heather Macy says
August 18, 2016 at 9:40 amDo you use salted or unsalted butter? Or, do you use margarine?
Rosemary says
August 18, 2016 at 11:04 amHi Heather I always use salted butter. Un salted is very hard to find in Italy.
Heather Macy says
August 20, 2016 at 8:49 amThank you! Made it yesterday. Perfect for morning with a cup of coffee!
Rosemary says
August 20, 2016 at 9:34 amHi Heather so glad you enjoy it. Have a wonderful weekend.
June says
December 13, 2016 at 7:00 pmCan you send me the recipe for Italian cream lemon cake please. [email protected]
Rosemary says
December 15, 2016 at 2:30 pmHi June, the recipe for the Lemon Cake is on the page. Hope that helps.
Sandy says
August 3, 2016 at 10:07 pmThank you for sharing this recipe, I used the zest of a large lemon from my lemon tree and it was delicious!
Rosemary says
August 4, 2016 at 12:00 amHi Sandy, thanks so glad you enjoyed it! 🙂
Sheila says
July 25, 2016 at 12:28 amI’ve made this cake twice in the past two weeks. My family loves it for breakfast. It’s super easy, super quick and super delicious!
Rosemary says
July 25, 2016 at 12:21 pmHi Sheila, thanks so glad you all enjoy it! Have a great week.
Michelle McWilliams says
July 7, 2016 at 3:52 amI just made this and it is amazing! I am using it as the cake in a strawberry trifle for a dinner party tomorrow night. I think it’s going to be a hit!
Rosemary says
July 8, 2016 at 4:43 pmHi Michelle, so glad you liked it, let me know how it went. Have a great weekend.
Michelle says
May 2, 2016 at 11:17 pmHello – I actually just made this cake and took it out of the oven a few minutes ago. A couple of questions: Did you use a flute pan in the pic?
How long should it cool in the pan before removing it to a rack?
What makes this specifically Italian?
I can’t wait to taste it as soon as it cools enough -mine however doesn’t look as pretty on top as yours – having w/iced tea because it’s way too hot today for hot tea.
Thanks for the recipe!
Rosemary says
May 3, 2016 at 5:55 pmHi Michelle, I hope you enjoyed the cake, I actually used a tube pan, I let it cool to the touch and then removed it. What makes it an Italian cake is the fact that is quite plain and dusted with a little Powdered sugar, no frostings or extras. Perfect with a cup of tea.
Heather says
April 29, 2016 at 3:42 amHoly smokes! Beautiful
Rosemary says
April 29, 2016 at 8:46 amThanks so much Heather.
Beverley says
April 27, 2016 at 11:03 pmRosemary I have fallen in love with his recipe and I know it’s a real keeper xoxo
Rosemary says
April 30, 2016 at 8:20 amHi Beverley, thanks, it one of our favourites! 🙂 Have a great weekend.
Susy says
April 22, 2016 at 12:25 pmHi Rosemary, instead of the powdered sugar, can I substitute it with normal caster sugar? Thanks.
Rosemary says
April 22, 2016 at 3:05 pmHi Susy, to tell you the truth I don’t think I would, because icing sugar is a lot finer than caster sugar. But if you feel like trying it give it a try, why not half the recipe to see and let me know if you do. Have a great weekend.
SherryC says
April 19, 2016 at 2:13 pmIt came out great! I need to get a bundt pan like you used. This will be a staple cake for me. Thanks.
Rosemary says
April 19, 2016 at 10:44 pmHi Sherry, so glad you enjoy it. Hope you get your bundt pan. Have a great week. 🙂
SherryC says
April 19, 2016 at 12:15 amI made this beautiful cake …its in the oven! I was aittle confused with how you wanted to alternate the items (l”m not good at cooking). Smells great!! Can’t wait!
Rosemary says
April 19, 2016 at 9:05 amHi Sherry, sorry you were confused, I will have to check out the instructions. Hope you enjoy it, let me know.
Beth says
April 14, 2016 at 8:14 pmI was so excited to find this recipe!! My Girl Scout troop picked Italy for our annual World Thinking Day country and I was looking for an easy food my 10 year old GS could make! This fits the bill. We will be making it on Saturday. I’ll let you know how it goes!
Beth says
April 14, 2016 at 8:21 pmAlso, do you think you could bake two cakes at a time?
Rosemary says
April 14, 2016 at 8:34 pmDo you mean double the recipe? If so I don’t see why not. Let me know how it goes.
Rosemary says
April 14, 2016 at 8:33 pmHi Beth, oh great, hope you and the Girls enjoy it. Happy baking.
Veronica says
April 13, 2016 at 3:50 pmI have a rather silly question that I may have missed the answer to. Is the additional tablespoon of flour to be used for dusting the pan or is it to go into the cake batter? Thank you! I’m excited to make this!
Rosemary says
April 13, 2016 at 5:01 pmHi Veronica, yes the additional tablespoon of flour does go into the cake batter. Hope you enjoy it, let me know. Have a great day.
Eden Passante says
April 9, 2016 at 10:00 pmI love lemon cake and this sounds so delicious! Yum!
Rosemary says
April 10, 2016 at 5:07 pmThanks so much it is really good. Have a great Sunday.
Jessica B says
March 28, 2016 at 3:35 amHi Rosemary!
I made this cake yesterday and enjoyed it today with blackberry gelato. The texture of the cake came out a bit different than I expected, but I found it to be absolutely delicious. The order of mixing the ingredients was interesting- it was almost like a cookie dough at first then I added the butter and bam- cake mixture.
I will certainly make this recipe again! I think I will add in some lemon extract, as people have mentioned before, for a more lemon-y flavor.
Thanks again for a great recipe!
Rosemary says
March 29, 2016 at 9:04 pmHi Jessica, so glad you enjoyed it, and that blackberry gelato sounds amazing. Have a great week.
Jamie says
March 26, 2016 at 10:54 pmI’m making this right now for Easter tomorrow. There is no mention what you do with the cream. Do you put it in with the egg / sugar mixture initially. Thanks for clarifying. It’s in the oven-hope it turns out!
Rosemary says
March 27, 2016 at 12:05 amHi Jamie, if you look on the instructions #5 I wrote “In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula”, let me know how it turns out. Hope you enjoy it! Happy Easter.
Melissa R says
March 21, 2016 at 6:10 pmI made this yesterday for a family gathering. It was delicious and fresh tasting! Very much like what I (as an American) think of as a scone. Perfect for tea/coffee, with a great crumbly texture! Thanks for the recipe
Rosemary says
March 22, 2016 at 12:21 pmHi Melissa, so glad you enjoyed it. Have a great day.
Cheryl says
March 16, 2016 at 6:40 pmI must try this now! Butter, I’m assuming, is salted? And thanks a million times for the metric measurements! Our silly American cups and such aren’t very accurate, and using weights also saves on dirty dishes.
Rosemary says
March 16, 2016 at 8:18 pmHi Cheryl, let me know how you like it. Yes salted butter, I think I have seen unsalted butter twice here! And yes metric is so much more accurate. The less dirty dishes the better. 🙂
Beth says
March 14, 2016 at 12:53 amHi,
I made this cake last week and brought it to work and everyone raved about it. It was gone in less than 2 hours. I added 1/2 a teaspoon of lemon juice in the batter and followed the rest of the recipe. I will definitely make it again! Thanks for the recipe!
Rosemary says
March 14, 2016 at 10:12 amHi Beth, so glad you all enjoyed it. Good idea with the lemon juice. Have a great week.
Nouf says
March 13, 2016 at 2:43 pmHi , I’m really like the recipes , but there is one point I don’t understand , is it the point 5 . Do you add the flour mixture and the cream together ! Then add in the egg mixture
Or what ?
Thank you ❤️????
Rosemary says
March 13, 2016 at 6:15 pmHi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter. Hope that helps. Have a great Sunday. 🙂
Halie says
March 2, 2016 at 1:44 amDo you add the whole egg ?
Rosemary says
March 3, 2016 at 10:17 pmHi Halie, yes the whole egg.
shirley says
February 29, 2016 at 5:53 amhas anyone tried subbing the flour with white rice flour or something similar in an organic flour? thanks.
Rosemary says
March 1, 2016 at 8:47 pmHi Shirley, I haven’t heard of anyone subbing the flour, but I will let you know if I do.
Joyce says
February 9, 2016 at 1:45 amI feel like the lemon flavor in this must be very suttle, by just using some zest? I really love lemon I hope it shows thru
Rosemary says
February 9, 2016 at 10:01 amHi Joyce, they say that “Lemon juice adds both lemon flavor and sourness whereas the zest only adds the lemon flavor”, remember when you are adding juice you are also adding extra liquid. And you want to be careful with adding juice to this recipe because you don’t want to curdle the cream, one reader mentioned adding lemon extract instead of vanilla, I think I would go with that, or add the zest to 1 1/2 lemons instead of one. Also there is more lemon flavour in the zest than in the juice, you decide, and I would love to know how it comes out.
Jasmine says
February 4, 2016 at 4:35 pmCould this be made as a cake with a fruit or cheese filling between layers of the cake?
Rosemary says
February 4, 2016 at 4:38 pmHi Jasmine, sure I bet it would be amazing. Let me know.
M. says
February 3, 2016 at 4:20 pmI read in a different comment, that you could substitute milk for heavy cream. Could you also substitute half and half for the heavy cream? This sounds delicious!
Rosemary says
February 3, 2016 at 4:50 pmHi M, if you substitute milk then you have to add extra butter, but I think a substitute of 1 for 1, half and half for heavy cream would work. Let me know how it comes out.
Judy says
February 3, 2016 at 12:52 amDo you think if I used half and half instead of the cream it would still turn out OK?
Rosemary says
February 3, 2016 at 4:49 pmHi Judy, I think half and half would work. Let me know how it is.
Mark says
February 2, 2016 at 5:02 amCan I add the juice of the lemon, or lemon extract in addition to the vanilla?
Rosemary says
February 2, 2016 at 9:09 pmHi Mark, why don’t you try half and half and see how it goes?
Sandy says
February 1, 2016 at 5:35 pmCurious if one might use lemon extract rather than vanilla extract to enhance the lemon flavor. I love lemon but wondered if zest of one lemon gives it enough “lemon” taste. Looks wonderful! Thanks!
Rosemary says
February 1, 2016 at 7:27 pmHi Sandy, thanks, for me the lemon taste was good, but if you prefer a stronger taste then by all means try using the extract. But did you know that the stronger lemon taste is in the zest and not the juice. I discovered that not too long ago. Have a great day.
Whitney says
February 1, 2016 at 3:54 amI’m totally fine with having cake for breakfast! The Italians know what they’re doing! Love this recipe and I always have way too many lemons around so I need to make a cake! 🙂
Rosemary says
February 1, 2016 at 7:23 pmHi Whitney, thanks hope you enjoy it.
Megan Marlowe says
January 30, 2016 at 7:05 pmOh how I adore lemon cake! Your version looks divine! Can’t wait to try this Rosemary!
Rosemary says
February 1, 2016 at 7:11 pmHi Megan Thanks, let me know how you like it.
Brian Jones says
January 30, 2016 at 4:31 pmHow lovely, I will take a Lemon Cake over a Chocolate cake every day of the week and twice on a Sunday, this one looks like I may have to break out my little used baking boots 😀
Rosemary says
February 1, 2016 at 7:11 pmThanks Brian, my husband would agree! Hope you enjoy it!
Diane says
January 30, 2016 at 7:11 amLuscious indeed! I adore lemon cake. This one looks like a perfect after dinner treat my husband would love!
Rosemary says
January 30, 2016 at 2:26 pmHi Diane, thanks I love lemon dessert also.
Tracy says
January 29, 2016 at 6:27 pmI lost my bundt cake pan in a recent move and now I know I need to get another one to make this lemon cake. It looks so delicious!!
Rosemary says
January 30, 2016 at 2:33 pmHi Tracy, I love bundt cakes, I’m starting a collection. Have a great weekend.
Tina Marie says
January 29, 2016 at 5:46 pmAnything Lemon works for me! Now I’ve got to try this recipe. Looks so scrumptious!
Rosemary says
January 30, 2016 at 2:33 pmHi Tina, thanks hope you enjoy it.
Renee says
January 29, 2016 at 4:57 pmI cannot believe that I’ve yet to make this recipe. Every single time I see it, I want a piece! I’m hosting a shower soon, maybe I’ll make it for that 🙂
Rosemary says
January 30, 2016 at 2:33 pmHi Renee, thanks hope you like it. Have a great weekend.
Karen @ Karen's Kitchen Stories says
January 29, 2016 at 7:58 amThis is ridiculously gorgeous and sounds delicious! The title alone grabbed me!
Rosemary says
January 30, 2016 at 2:35 pmThanks Karen, it’s pretty yummy, have a great weekend.
Julie is Hostess At Heart says
January 26, 2016 at 9:44 pmThis cake looks absolutely delicious!
Rosemary says
January 27, 2016 at 10:41 amThanks Julie.
Wendi says
January 25, 2016 at 12:48 amI love how beautiful this cake is, and it sounds fabulous. In the article you say that Italian cakes are more compact and less moist. Would you say this cake is sort of dry & dense? What would you compare the texture to? I only ask because if it’s not moist enough I will be the only one that eats it…the last thing I need is to eat the better part of an entire cake all by myself, haha.
Thanks for the share
Rosemary says
January 25, 2016 at 8:00 amHi Wendi, thanks, no I wouldn’t say this is dry, I would compare it to a pound cake except maybe a bit lighter. I’m sure they will like it. Hope that helps, or you could freeze half (let cool completely, wrap first in plastic then foil before freezing, to thaw unwrap and let thaw at room temperature for about 30 minutes) that way you aren’t technically eating a whole cake. Have a great week.
Marzia says
January 24, 2016 at 8:33 pmLove your website. Want to make your Italian Fresh Cream Lemon Cake but don’t have any cream in the house. Can I use 2% milk?
Rosemary says
January 24, 2016 at 9:06 pmHi Marzia, thanks so much, I discovered that in order to substitute milk for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place of the cream. If you are using unsalted butter, add 1/4 teaspoon of salt instead of 1/2. Should work let me know. Hope that helps.
Hillevi says
January 24, 2016 at 7:08 amHi! I appreciate the metric measurements in the recipe. Thank you!
Rosemary says
January 24, 2016 at 12:10 pmHi Hillevi, your welcome. Have a wonderful Sunday.
Narelle says
January 24, 2016 at 5:06 amHi Rosemary,
I’m from Australia and would like to know with the flour is it Plain Flour or Self Raising Flour?
Would love to try to make this cake as it looks very inviting.
Regards
Narelle
Rosemary says
January 24, 2016 at 12:13 pmHi Narelle, thanks, it is plain flour (or all purpose flour). Just to let you know, when I write flour it’s always plain/all purpose. Hope that helps, have a great Sunday.
Joanie @ Zagleft says
January 22, 2016 at 6:35 pmWhat a beautiful lemon cake. It looks so moist and delicious!
Rosemary says
January 24, 2016 at 12:13 pmHi Joanie, thanks, it went pretty quick.:)
Ali says
January 21, 2016 at 10:43 amLooks delicious. Cannot wait to try the recipe. Can I please confirm if this recipe uses “caster” sugar or icing sugar to beat with the eggs? I am in Australia and I usually use caster sugar not the sugar you use to dust the tops of cake or use to make icing.
Rosemary says
January 21, 2016 at 11:04 amHi Ali, this recipe uses icing sugar to beat with the eggs, since writing a blog I never realized just how many different names for sugars there are in the world. So your “caster” sugar is what I call fruit sugar or fine sugar and powdered sugar is also icing sugar. I should write a post just on sugar. 🙂 Have a great day.
wynn says
January 25, 2016 at 10:34 pmSo use only powdered sugar?
Rosemary says
January 25, 2016 at 11:46 pmHi Wynn, that’s correct powdered/icing sugar is used. 🙂
Denise says
January 21, 2016 at 5:38 amI love how easy this recipe sounds, and the fresh flavors! Perfect for a dinner party. Thank you for the inspiration.
Rosemary says
January 21, 2016 at 10:35 pmHi Denise, yes it is quite easy, hope you enjoy it.
Alice @ Hip Foodie Mom says
January 21, 2016 at 1:38 amgorgeous Italian Lemon Cake!!!!
Rosemary says
January 21, 2016 at 10:35 pmThanks Alice. 🙂
Christie says
January 20, 2016 at 8:54 pmThis cake is perfect for me, love the lemon flavors and the fresh cream!
Rosemary says
January 21, 2016 at 10:36 pmHi Christie, thanks hope you enjoy it.
Lauren Gaskill | Making Life Sweet says
January 19, 2016 at 9:24 pmWhat a lovely cake, Rosemary!
Rosemary says
January 20, 2016 at 7:20 pmThanks Lauren, it was yummy too. 🙂
Teresa says
January 13, 2016 at 8:02 pmOh, I can0t resist anything with lemon. Pinned!
If you have time, I would love for you to share this post over at the Really Crafty link party that is live right now! (http://keepingitrreal.blogspot.com.es/2016/01/the-really-crafty-link-party-1-is-live.html).
Rosemary says
January 13, 2016 at 9:34 pmHi Teresa, thanks I just shared it. 🙂
teresa says
January 15, 2016 at 3:43 pmJust a quick note to let you know that I’ve featured this post today on The Really Crafty Link Party Features. Come and grab an “I was featured” button and browse around for the other features here: http://keepingitrreal.blogspot.com.es/2016/01/welcome-to-first-really-crafty-link.html
Congratulations!
Megin says
January 8, 2016 at 5:56 pmOh My Gosh this looks yummy! I adore lemon pound cake and this sounds like it’s taken to a whole new level!
I’m visiting from My Turn For Fun’s Freedom Fridays Blog Hope.
I would love to invite you to join us and share each week at Brag About It link party on VMG206 (Mondays at Midnight).
~ Megin of VMG206
Rosemary says
January 9, 2016 at 3:37 pmHi Megin, thanks for stopping by.
Ann says
January 8, 2016 at 5:54 pmLooks absolutely ymmilicious The icing sugar on the top seals it. ! #homematters
Rosemary says
January 9, 2016 at 3:38 pmHi Ann, thanks.
Janet says
January 5, 2016 at 12:26 amSounds yummy. Do you whip the cream before folding in?
Rosemary says
January 5, 2016 at 10:00 amHi Janet, no you don’t whip the cream. Have a great day.
Donna says
December 30, 2015 at 1:37 pmWhat exactly is “whole” cream?
Rosemary says
December 30, 2015 at 2:14 pmHi Donna whole cream is heavy cream, that is the only cream available in Italy, so you could use heavy cream or whipping cream. Happy New Year.
Just Jo says
December 29, 2015 at 6:03 pmThis really looks so gorgeous, I keep clicking on the Buzzfeed article it featured in to come and look at how beautiful it is, time and time again!
Rosemary says
December 30, 2015 at 8:44 amHi Jo, haha thanks I kind of liked it too 🙂 Have a Happy New Year.
Liz @ I Heart Vegetables says
December 28, 2015 at 7:19 pmWhat a gorgeous dessert! This sounds wonderful!
Rosemary says
December 30, 2015 at 8:05 pmHi Liz, thanks so much. Happy New Year.
April @ Girl Gone Gourmet says
December 24, 2015 at 7:29 pmMerry, Merry Christmas! Hope it’s a great one for you and your family — P.S. Great photos 🙂
Rosemary says
December 26, 2015 at 7:22 pmHi April,thanks, Merry Christmas to you too, a bit late but it’s not over yet! 🙂
Ann says
December 24, 2015 at 6:22 pmI just love anything with lemon in it. Can’t wait to make this. Have already printed the recipe. I wish you and your family a very Merry Christmas.
Rosemary says
December 24, 2015 at 6:53 pmHi Ann, thanks, hope you enjoy it. Merry Christmas to you and your family! 🙂
Jan says
June 27, 2016 at 9:36 pmMade this this morning for my husbands birthday. He really likes it, has been dunking it in his coffee all is day. I thought it would be moisture, maybe I did not miss the eggs long enough. This is a make again.
Rosemary says
June 27, 2016 at 10:50 pmHi Jan, so glad he liked it. Italian cakes aren’t as moist as the North American cakes that we usually make and eat that’s why they are usually served with tea or coffee, or in the morning with a cafe latte, and just like your husband is doing! 🙂