Friday, August 11, 2017

Italian Fresh Lemon Cake



This cake was little disappointing. The flavor and texture were good but I like the original 7 up cake I make much better. This is very similar to a pound cake in the texture. A slice of it with coffee is a good choice because it's on the drier side.

Also having to use heavy cream makes the cost go up and not everyone has heavy cream handy. So a trip to the grocery store was a must for me.

It's a good cake but not the best IMO. I'm glad I decided to make it though because I like to have something for an easy breakfast slice or to top with strawberries this weekend.

From my kitchen to yours,

M.j












  • 2 cups + 1 tablespoon flour 
  • 1 3/4 cups powdered sugar 
  • 4 eggs (large)
  • 2/3 cup whole cream or heavy whipping cream
  • 7 tablespoons butter melted 
  • zest of one lemon
  • 1 teaspoon vanilla 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt 

  1. Pre-heat oven to 350° 
  2.  Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)
  3. In a large bowl beat on medium speed eggs and sugar until light and fluffy,
  4. Melt butter and let cool completely.
  5. Grate the peel of one lemon.(zest)
  6. In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes. Let cool, then dust with powdered/icing sugar. Enjoy!




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