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
Italian Fresh Cream Lemon CakeWith 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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Emily Bee says
After baking, I usually cool a cake in the bundt pan for 10 minutes, then turn it out on a plate to cool completely. This step isn’t mentioned in the recipe. Do you advise this, or to leave the cake in the bundt pan to cool completely?
Rosemary says
Hi Emily I cool the cake completely in the pan.
Patty Fox says
How would you make an orange or any other flavor version?
Rosemary says
Hi Patti, to substitute the orange just use the same measurements but with orange.
Steve Kay says
What has been the experience of people who baked this recipe In a 9″ round pan? A 9″ round pan should have about 8 cups volume. A 9″ bundt pan should have about 9 cups volume. Has it spilled over?
Rosemary says
Hi Steve, I think it should be fine, put a cookie sheet on the bottom of the oven just in case.
Susan says
This 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
Hi Susan, thanks so much and so glad you enjoyed. Have a great day.
Elaine says
Hi! This cake sounds lovely. What type of flour did you use? Thank you.
Rosemary says
Hi Elaine, I used regular all purpose flour. Hope you enjoy it.
Mary says
Hi 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
Hi Mary, so glad you enjoy the cake, it’s one of my husband’s favourites. Have a great week.
Katie says
Hi! 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
Hi 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
Im 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
Hi Katie, let me know when you are successful. Good luck. 🙂
Santiea says
I 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
Hi Santiea so glad it worked for you and thanks for sharing. Happy New Year.
Lance Ladue says
Try 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
Hi Lance, thanks for the info. Have a great Sunday.
Just Jo says
I 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
Hi 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
So I mix the eggs with the powdered sugar? I don’t see any other sugar option.
Rosemary says
Hi Nina, yes you do. Icing sugar is used in this cake rather than granulated sugar.
Lisa Langston says
How long will this sit on counter and still be good if it isn’t eaten up in one day?
Rosemary says
Hi 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
Hi there.
Can I bake this cake in a round 9 inch pan?
Thank you
Rosemary says
Hi Rosalie, I’m sure you could. I hope you enjoy it!
Mary Bowers-Johnson says
Made 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
Hi 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
I 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
Hi 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
Just 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
Thanks so much Karen, hope you and your family enjoy it.
Laura says
Well, 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
Hi Laura, so glad you all enjoyed it! Have a great weekend. 🙂
kat says
what size bundt pan is used for this delicious cake????
Rosemary says
Hi Kat I used an 9 1/2 inch bundt pan. Have a great weekend.
Sophia Mamakos says
Tasty! 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
Can 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
Hi Karen, yes it can if you are using small loaves check after approximately 30 minutes to see if it’s done.
Steve Kay says
I have cut recipes like this in half and baked them in single loaf pans because I don’t want such big cakes. I’ve never had much trouble. Just watch the baking time.
Brian Jones says
I 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
Thanks Brian, I hope you enjoy it.