This amazing cake is loaded with the tastiest Italian pastry cream and baked to PERFECTION! The cake flour gives it the perfect moist consistency! Get the recipe from the amazing Rosemary from “An Italian in My Kitchen”.
LEMON CAKE
- 2 1/4 cups cake flour* (300 grams)
- 1 pinch salt*
- 2 teaspoons baking powder
- zest 1/2 – 1 lemon
- 3 eggs (room temperature)
- 1 egg yolk (room temperature)
- 3/4 cup + 2 tablespoons granulated sugar (180 grams)
- 1/4 cup + 3 tablespoons milk (room temperature) (100 grams)
- 1/2 cup + 3 tablespoons vegetable oil (133 grams)
- 1/2 teaspoon vanilla
LEMON PASTRY CREAM
- 3/4 cup milk (180 grams)
- 3/4 cup cream whipping/whole cream (165 grams)
- 4 egg yolks
- 1/2 cup sugar (100 grams)
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons flour
- peel from 1 or 2 lemons no white part
Sources:
- Main Image & Recipe: An Italian in My Kitchen
