Italian Lemon Cream Cake

Italian Lemon Cream Cake


  • 100g unsalted butter, melted and cooled (7 TBS)
  • 280g plain flour (I used a TIPO1 Italian flour) (2 cups)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large free range eggs
  • 1 large free range egg yolk
  • 230g icing sugar (1  3/4 cups) sifted
  • 160ml double cream (2/3 cup heavy cream)
  • the zest of one unwaxed lemon
  • 1 tsp vanilla extract
  • 1 TBS lemon juice
  • Icing sugar to dust on finished cake


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Grease a  9 1/2 inch bundt tin and flour it well, tapping out any excess flour.
  2. Melt the butter and allow it to cool completely.
  3. Measure the sugar, lemon zest and eggs, plus egg yolk into a bowl.  Beat with an electric whisk unti it becomes very light in colour and doubles in volume.
  4. Sift together the flour, baking powder and salt. Gently fold into the creamed mixure, alternating with the cream, until thoroughly blended in. Gently fold in the lemon juice, vanilla and melted butter.  Pour into the prepared pan.
  5. Bake in the preheated oven for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
  6. Cool in the pan for 10 minutes before inverting  onto a plate and allowing to cool completely.  Dust with icing sugar to serve.

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