Italian Fresh Cream Lemon Cake
This Italian Lemon Cake, is made with fresh Cream and lemons. It makes a tasty breakfast or snack cake. Dress it up with some fresh fruit and whipped cream to make the perfect dessert. A fast, easy and delicious Lemon Cake recipe.
This is one of the first Italian cakes that I ever made and still one of the Italian’s favorites. It’s simple and with a dusting of powdered sugar it’s exactly how he likes it!
Recipe Ingredients
- Flour – all purpose or cake/pastry flour
- Baking powder
- Salt – if you use unsalted butter then add a bit more salt
- Butter – softened
- Eggs – room temperature
- Egg yolk – room temperature
- Sugar – powdered, icing or also known as confectioners’ sugar
- Cream – heavy, whole or whipping cream with at least 30% fat
- Lemon – lemon zest
- Lemon juice – fresh lemon juice is best
- Vanilla – vanilla extract or lemon flavor if you prefer
How to make homemade Cake/Pastry flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.
So be sure to remove the ingredients from the fridge 45-60 minutes before baking, sooner if you have a cool house.
How to Make an Easy Lemon Cake
In a medium bowl whisk together the flour, baking powder and salt.
Melt the butter in a small pot or microwave, and let the butter cool.
In a large mixing bowl on medium speed or the bowl of a stand mixer using the paddle attachment, beat the eggs, yolk and sugar until light and fluffy, approximately 2-3 minutes.
With a spatula gently fold 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 cake batter into the prepared bundt pan and bake in the pre-heated oven for approximately 35 minutes, or until a toothpick comes out clean or or a few crumbs attached.
Let the cake cool a bit in the pan then move to a wire rack to cool completely. Dust with powdered/icing sugar, before serving. This cake would also be delicious served with some whipped cream and fresh blueberries!
How do you prevent your bundt cake from sticking to the pan?
Grease the pan all over, into the crevices, and then dust with flour. Dump out any excess flour. This should allow the pan to release the cake nicely when it is turned over.
How high should you fill a bundt pan?
You should leave a few inches from the top to allow for rising, which is about ⅔ full.
What does an Italian cake taste like?
I find Italian cakes to be less sweet than traditional North American cakes, the crumb is more compact and sometimes not as moist. That’s why they make the best breakfast or snack cakes to be enjoyed with a cappuccino or an afternoon tea.
This cake has the same texture as my Easy Yogurt Cake it is actually quite similar to a Pound 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.
Different ways to serve the Fresh Cream Lemon Cake
If you prefer to make the cake in a 9 inch cake pan, you could slice it through the centre to make it into a layer cake. Fill it with a simple Italian Pastry Cream , or even a Lemon Curd, or a simple whipped cream filling or even topping with some fresh berries, it would make a simple but perfect after dinner dessert.
You could even add a simple Powdered Sugar Glaze or lemon glaze rather than a dusting of powdered sugar. I don’t think I would use a buttercream frosting or a lemon cream cheese frosting as I think they could be too overpowering for this cake. But it’s up to you.
How to store a Homemade Cake
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 3-4 days.
The cake can also be frozen. Wrap the cooled cake (or slice the cake and freeze the slices individually), tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
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, Italian Lemon Sorbet.
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!
Italian Fresh Cream Lemon Cake
Ingredients
- 2 cups + 1 tablespoon all-purpose flour or cake/pastry flour (258 grams total)
- 2 teaspoons baking powder
- pinch teaspoon salt
- 7 tablespoons butter (melted)
- 3 large eggs room temperature
- 1 large yolk room temperature
- 1 3/4 cups icing/powdered sugar
- 2/3 cup whole/heavy or whipping cream room temperature (at least 30% fat content)
- 1 zest of one lemon
- 1 teaspoon vanilla
- 1 tablespoons lemon juice fresh
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
TOPPING
- 2-3 tablespoons icing / powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9 1/2 inch bundt cake pan (24 cm) (I'm sure a 9 inch/23 cm round cake pan would work).
- In a medium bowl whisk together flour, baking powder and salt set aside.
- Melt the butter in a small pot or microwave, and let the butter cool.
- In a large mixing bowl on medium speed or the bowl of a stand mixer using the paddle attachment, beat the eggs, yolk and sugar until light and fluffy, approximately 2-3 minutes.
- With a spatula gently fold 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 cake batter into the prepared bundt pan and bake for approximately 35-40 minutes, or until a toothpick comes out clean or or a few crumbs attached.
- Let the cake cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered/icing sugar, before serving. This cake would also be delicious served with some whipped cream and fresh blueberries!
Video
Notes
Nutrition
Republished from December 24, 2015.
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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!!
Thanks so much Karen, hope you and your family enjoy it.
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
Hi Laura, so glad you all enjoyed it! Have a great weekend. 🙂
what size bundt pan is used for this delicious cake????
Hi Kat I used an 9 1/2 inch bundt pan. Have a great weekend.
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.
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?
Hi Karen, yes it can if you are using small loaves check after approximately 30 minutes to see if it’s done.
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.
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 🙂
Thanks Brian, I hope you enjoy it.
Beautiful 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 🙂
Hi April, thanks so much and yes perfect with coffee in the morning.
This would be perfect for Christmas morning but who’s gonna wait? I’m making it this weekend. Looks delicious!
Hi Richa, thanks so much hope you enjoy it. Have a great weekend.
My 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!
Thanks Meaghan hope you both enjoy it.
Just 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.
Followed directions and it burnt a bit, and i did use whole wheat flour. Could that have been the reason?
Hi 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. 🙂
Made 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!
Hi Ana, so glad you enjoyed it, sounds like a delicious addition.
A 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.
Consider drizzling this——Powdered sugar/1 Cup, add lemon juice and milk (very small amounts not to make it too runny)
Made 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.
Hi Karen, thanks, what a great idea. I think it would be really good with the lemon curd recipe.
This looks really good!
Thanks Jeff.
hi as im reading the receipe how much sugar do you beat with the eggs
Hi 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. 🙂
Hi – 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.
Hi Linda, I’m sure that would work. Let me know how it goes.
Hi 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.
Hi 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.
I 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.
Hi 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.
She is right. Italian cakes are drier
Hello 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
Hi Josephine, where it says beat eggs and sugar by sugar I mean the 1 3/4 cups icing/powdered sugar. Hope that helps.
Hello
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!
Hi 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.
Oh 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!!
Hi 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.
Here’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
Hi Kp thanks great idea.
Hello! Can I use a normal loaf pan to bake these? How long will I bake them for if in a loaf pan? Thanks!
Hi 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.
Hi , it says flour what kind of self r flour or plain flour thank you
Hi Maria, always all purpose, if not I will state what kind. Hope that helps. Have a great weekend. 🙂