Many months ago I had saved a video on Facebook of how to make this Italian cake. Now, at last, I have given it a try; I used to live in Italy myself and I remember how much they liked and used ”panna” everywhere, which is basically cream (heavy/whipping cream). The original recipe is from the “An Italian in my Kitchen” baking blog.
Italian Lemon & Panna Cake
- 4 large eggs
- 1 3/4 cups powdered sugar
- 2 cups & 1 tablespoon flour
- 1 teaspoon vanilla powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup (200 gr.) whole/heavy/whipping cream (panna)
- 7 tablespoons (100 gr.) melted butter
- one lemon’s zest
Use an electric mixer to beat the eggs and powdered sugar until it’s light and airy. Then melt your butter and let it cool while you carry on with the other steps. Sift the flour, vanilla, baking powder, and salt into one bowl. Next, fold the cream into the egg mixture with a spatula, alternating with the dry ingredients. Grate one lemon and add the zest into the batter, finishing off by mixing in the melted butter. As you can see, the preparation requires very minimal effort and is suitable for even beginners. Pour the batter into a silicone bundt cake form and bake at 180°C/350°F for 40-50 minutes; I checked in at 40 minutes and kept it in for another 10 minutes. Serve with powdered sugar!
It’s a very light cake, more on the fluffy and dense side, perfect with a cup of tea or coffee. The cake has a very pleasant aroma and you can easily add more lemon if you want something more citrus-y or if you want something sweeter then serve with a lot of powdered sugar or even glaze. Generally, my family and I all liked this cake, so give it a go if you’re looking for something simple and yummy 🙂
Until next time!