Lemon Fresh Cream Italian Cake

This is a deliciously moist cake and most delightful when using Meyer lemons.

INGREDIENTS

• 2 cups + 1 tb flour
• 1 tsp vanilla
• 2 tsp baking powder
• 3 whole eggs – room temp
• pinch of salt
• 1 ¾ cups powdered sugar
• 1 egg yolk
• zest of 1 whole lemon
• 1 tb freshly sqeezed lemon juice
• 7 tbs butter – melted, cooled
• 2 – 3 tbs powdered sugar – for dusting
• 2/3 cup heavy cream – only use whole milk

METHOD

Making The Cake

1. Pre-heat oven to 350º and lightly grease and flour a 9-10-inch Bundt pan.
2. Melt butter and let cool completely.
3. In a large bowl on medium speed, beat eggs and sugar until light and fluffy.
4. Gently fold in, using a spatula, the flour mixture alternating with the cream into the egg mixture.
5. Keep folding until all is well combined. Then gently fold in lemon juice, zest, melted butter and vanilla.
6. Pour batter into the prepared pan and bake for 35-40 minutes.
7. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
8. When completely cooled, dust with powdered sugar or glaze.

Alternate Glaze

1. 1 cup sifted powdered sugar
2. 1 ½ tbs freshly squeezed lemon juice.

Buon Mangiata!