Ingredients
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
Instructions
Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)In a large bowl beat on medium speed eggs and sugar until light and fluffy,
Melt butter and let cool completely.
Grate the peel of one lemon.(zest)
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!
Recipe Source: https://anitalianinmykitchen.com/italian-fresh-cream-lemon-cake/
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