Between social obligations and being away in Michigan visiting my best friend Jill it has been several weeks since I have been able to bake. This was a rather busy weekend as well so I wanted something quick and easy to ease back into baking. This easy bundt cake was just the ticket. It only has a few ingredients and goes together in about 10 minutes, mostly by hand so not alot of clean up either. It is a rather small cake but packs a nice lemony punch and is just the thing for early morning or late evening snacking.
Italian Fresh Cream Lemon Cake
2 cups + 1 tablespoon flour 270 grams
1 3/4 cups icing/powdered sugar 218.75 grams
4 eggs (large)
2/3 cup whole cream 150 ml, heavy cream or whipping cream
7 tablespoons butter melted 100 grams
zest of one lemon
1 teaspoon vanilla 5 grams
2 teaspoons baking powder 10 grams
1/2 teaspoon salt 2.85 grams
Pre-heat oven to 350° (180° celsius).
Lightly grease and flour an 9 1/2 inch bundt cake pan. Melt butter and let cool completely. Grate the zest of one lemon.
In a large bowl beat on medium speed eggs and sugar until light and fluffy.
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 confectioners sugar.