Although the first season of Stanley Tucci: Searching for Italy, may have come to an end, recreating all the delicious meals Tucci shared with us over the past six weeks doesn’t have to stop there. I’m planning to cook (and share) more delicious dishes from the episodes in the upcoming weeks and this Easy Lemon Cream Cake is another one of my favorites.
Let’s go back to the premiere episode, where Tucci took us on a food journey through the Campania region. You might recall the street vendors along the Amalfi Coast selling beautiful, locally-grown lemons and other citrus fruits. Tucci mentioned these juicy lemons are used to make a cake commonly known as a Lemon Delight Cake.
Related: Best Lemon Desserts for Spring
What is Lemon Delight Cake?
The traditional Lemon Delight Cake hails from famous Italian pastry chef Sal de Riso, and features a genoise cake layered with a thick lemon pastry cream. For those of us not as fluent in the kitchen as Chef De Riso, this easy Lemon Cream Cake does an equally good job capturing the essence of the Almafi Coast lemons.
Related: 11 Ways to Eat Lemon for Breakfast
Why I Love this Easy Lemon Cream Cake
What is it that I love so much about this cake? Well absolutely everything! The crumb is light and airy and the hints of lemon are refreshing. But most of all, this cake is easy to make and proves you don’t have to spend a lot of time in the kitchen to produce something decadent.
Lemon Cream Cake is especially delicious for breakfast, 0r you can pair it with a glass of Galliano Ristretto for an after-dinner treat.
Want more Searching For Italy recipes? Try Bistecca alla Fiorentina, Veal Milanese, Tagliatelle alla Bolognese or Pasta Amatriciana. Buon appetito!
Easy Lemon Cream Cake
- 2 cups + 1 Tbsp flour
- 1¾ cups powdered sugar
- 4 eggs
- ⅔ cup heavy cream
- 7 Tbsp butter melted
- zest of one lemon
- 1 tsp vanilla
- 2 tsp baking powder
- ½ tsp salt
Pre-heat oven to 350° (180° celsius). Lightly grease and flour an 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 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 sugar.