Lemon and Spring certainly were made for each other!

2 CUPS + 1 TBS FLOUR

2 TSPS BAKING POWDER

PINCH OF SALT

3 WHOLE EGGS

1 EGG YOLK

1 ¾ CUPS POWDERD SUGAR

ZEST OF ONE LEMON

2/3 CUP WHOLE MILK HEAVY CREAM

1 TSP VANILLA

1 TBS FRESHLY SQUEEZED LEMON JUICE

7 TBS BUTTER – melted and cooled

TOPPING:

2-3 TBS POWDERED SUGAR – for dusting

MAKING THE CAKE

Pe-heat oven to 350º and lightly grease and flour a 9” – 10”  

Bundt pan.

Melt butter and let cool completely.  In a large bowl on medium speed, beat eggs and sugar until light and fluffy.

Gently fold in, using a spatula, the flour mixture alternating

With the cream into the egg mixture.  Keep folding until all

Is well combined.  Then gently fold in the lemon juice, zest

Melted butter and vanilla.

Pour the batter into the prepared pan and bake app 35-40 minutes

Cool in pan for 10 minutes and then turn out onto a rack to finish cooling.  When completely cooled dust with powdered sugar.

ALTERNATE GLAZE

1 CUP SIFTED POWDERED SUGAR.

1 ½ TBS FRESHLY SQUEEZED LEMON JUICE

Whisk both together in a small bowl adding either a little more lemon juice or a little more powdered sugar until you have reached the desired consistency.  Whisk until very smooth and free of lumps.  Drizzle over cooled cake allowing it to drip down the sides.

BUON MANGIATA!