Thursday, 23 February 2017


Italian food is like no other, it's rich, it's classic and it is undisputedly delicious. This cake is no exception. If you love lemon cake then you will find yourself eating slice after slice...after slice of this lemony, cream enriched, spongey ring of goodness.

The recipe is a little different to what you/I am used to baking; have you ever used icing sugar for anything other than buttercream or a light dusting? But the results are out of this world!


270g plain flour
220g icing sugar
4 eggs
150ml whole/whipping cream
100g melted butter
1 lemon zest
1 tsp. vanilla extract
2 tsp. baking powder
1/2 tsp. salt


  1. Preheat oven to 180C. Lightly grease a 24cm Bundt tin and sprinkle flour around the tin once greased.
  2. Add the eggs and icing sugar to a large mixing bowl and beat on a medium speed until light and fluffy. (This does take around 6/8 minutes, don't worry it will look like it isn't doing anything for a little while but it will come together.)
  3. Melt the butter and allow to cool completely.
  4. In a medium bowl whisk together the flour, baking powder and salt. Then, alternating with the cream, pour into the egg mixture and gently fold until mixture is combined. 
  5. Once combined with the flour and cream; gently fold in the lemon zest, vanilla and butter until combined. 
  6. Pour the mixture into your prepared tin and bake for 40-45 minutes. Until the cake has risen, is golden brown and skewer inserted comes out clean.
  7. Allow to cool and then dust with icing sugar.  
I like to eat this cake as it is but it also delicious eaten with fresh berries and whipped cream, the choice is yours!

As always if you do give this cake a try please share your pictures with me on Instagram or Twitter I'd love to see them!

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