Ingredients

The following ingredients have 10 Servings
  • 2 cups + 1 tablespoon all-purpose flour or cake/pastry flour ((258 grams total))
  • 2 teaspoons baking powder
  • pinch teaspoon salt
  • 7 tablespoons butter (melted)
  • 3 large eggs room temperature
  • 1 large yolk room temperature
  • 1 3/4 cups icing/powdered sugar
  • 2/3 cup whole/heavy or whipping cream room temperature (at least 30% fat content)
  • 1 zest of one lemon
  • 1 teaspoon vanilla
  • 1 tablespoons lemon juice fresh
  • 2-3 tablespoons icing / powdered sugar

Instruction

  • Pre-heat oven to 350F (180C). Lightly grease and flour a 9 1/2 inch bundt cake pan (24 cm) (I'm sure a 9 inch/23 cm round cake pan would work).
  • In a medium bowl whisk together flour, baking powder and salt set aside.
  • Melt the butter in a small pot or microwave, and let the butter cool.
  • In a large mixing bowl on medium speed or the bowl of a stand mixer using the paddle attachment, beat the eggs, yolk and sugar until light and fluffy, approximately 2-3 minutes.
  • With a spatula gently fold the flour mixture, alternating with the cream into the egg mixture, keep folding until mixture is completely combined, then gently fold in the zest, vanilla ,melted butter and lemon juice.
  • Pour the cake batter into the prepared bundt pan and bake for approximately 35-40 minutes, or until a toothpick comes out clean or or a few crumbs attached.
  • Let the cake cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered/icing sugar, before serving. This cake would also be delicious served with some whipped cream and fresh blueberries!