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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Fresh Cream Cake Recipe

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This recipe for Italian Fresh Cream Cake is from Family Favorites 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups + 1 tbsp flour
1 3/4 cups confectioner sugar
4 eggs
2/3 cup heavy cream
7 tbsp butter melted
Zest of one lemon
1 tsp vanilla
2 tsp baking powder
Pinch of salt
Directions:
Directions:
Preheat oven to 350ºF.

Grease and flour bundt cake pan. In large bowl beat eggs (medium speed) with sugar until fluffy. Melt butter and let cool. Grate peel of one lemon.

In medium bowl wisk together flour, baking powder, and salt, then alternating with the heavy cream, gently fold into egg mixture with a spatula. Keep folding until well combined then fold in lemon peel and vanilla.

Bake 40 minutes. When cake is still warm un-mold it. When completely cool dust with confectioner sugar.
Lemony delicious!
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
I love this cake because it is so fluffy and the lemon flavor is so fresh you can't have just one slice!

 

 

 

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