Italian Lemon Cream Cake

Nothing like a citrusy cake to chase away the winter doldrums. This one layer wonder is perfect with a cup of coffee for breakfast, or as a snack cake anytime of day!

  • 7 tablespoons butter, melted and cooled
  • 2 cups + 1 tablespoon flour
  • 2 teaspoons baking powder
  • pinch salt
  • 3 large eggs + 1 egg yolk
  • 1 3/4 cups confectioners sugar
  • 2/3 cup heavy cream
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  1. Preheat oven to 350º, grease and flour a 9″ round cake pan.
  2. In a medium bowl, whisk flour, baking powder, and salt together. In a large bowl, beat eggs, sugar on medium speed until light and fluffy.
  3. Using a spatula gently fold in flour mixture alternating with the heavy cream until the mixture is well combined. Then fold in the butter, lemon zest, vanilla, and lemon juice.
  4. For into prepared pan and bake for 35 to 40 minutes. When completely cooled, dust with confectioners sugar.
This entry was posted in Lovin' from the Oven and tagged , , . Bookmark the permalink.

One Response to Italian Lemon Cream Cake

  1. Old NFO says:

    That sounds delicious!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.