Neapolitan Lemon Cream Cake
This recipe is from Parade.com. The writer was trying to find the recipes of all the foods mentioned in the Stanely Tucci CNN series in Search of Italy. This recipe screamed at me to make it!!!
One of the things I like to bake on Friday nights is something for the weekend breakfast.
I like having breakfast cakes or scones in the kitchen waiting for Chris to get up on Saturday morning while I sleep in.
I have to say the aroma in the kitchen while this was in the oven was intoxicating! It even drove Chris into the kitchen while the Yankees were on Amazon Prime.
I cut this recipe in half and used my 6" bundt pan. This is the original recipe.
2 cups + 1 Tbsp flour
1¾ cup powdered sugar
⅔ cup heavy cream
7 Tbsp butter melted
zest of one lemon
1 tsp vanilla
2 tsp baking powder
½ tsp salt
Pre-heat the oven to 350°.
Lightly grease and flour a 9 ½ inch bundt cake.
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.
In a medium bowl whisk together flour, baking powder, and salt, then alternating with the cream gently fold into the egg mixture with a spatula, keep folding until the mixture is combined, and 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 sugar.
SATURDAY MORNING UPDATE:
Tastes wonderful. Nice lemon flavor and just most enough.