I love lemons, I think it is one of the best citrus fruits for baking. It will keep for up to three months in the freezer. Wrap the cooled cake (or slice the cake and freeze the slices individually), tightly in plastic and place in a freezer safe bag or container. It will keep at room temperature for approximately 3-4 days. The cake should be stored in an airtight container or a covered cake dish. I don’t think I would use a buttercream frosting or a lemon cream cheese frosting as I think they could be too overpowering for this cake. You could even add a simple Powdered Sugar Glaze or lemon glaze rather than a dusting of powdered sugar. Fill it with a simple Italian Pastry Cream, or even a Lemon Curd, or a simple whipped cream filling or even topping with some fresh berries, it would make a simple but perfect after dinner dessert. If you prefer to make the cake in a 9 inch cake pan, you could slice it through the centre to make it into a layer cake. They prefer to serve fruit or even a fresh fruit salad.ĭifferent ways to serve the Fresh Cream Lemon Cake Unless of course they make a cake such as a Tiramisu or a Fancy Cake for a birthday. Italians don’t usually serve cake for dessert. This cake has the same texture as my Easy Yogurt Cake it is actually quite similar to a Pound Cake. That’s why they make the best breakfast or snack cakes to be enjoyed with a cappuccino or an afternoon tea. I find Italian cakes to be less sweet than traditional North American cakes, the crumb is more compact and sometimes not as moist. You should leave a few inches from the top to allow for rising, which is about ⅔ full. This should allow the pan to release the cake nicely when it is turned over. Grease the pan all over, into the crevices, and then dust with flour. This cake would also be delicious served with some whipped cream and fresh blueberries! How do you prevent your bundt cake from sticking to the pan? Dust with powdered/icing sugar, before serving. Let the cake cool a bit in the pan then move to a wire rack to cool completely. Pour the cake batter into the prepared bundt pan and bake in the pre-heated oven for approximately 35 minutes, or until a toothpick comes out clean or or a few crumbs attached. 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. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.Ĭake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
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