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A classic Bella Cucina recipe, we get requests for it all the time. A delicious and simple cake for dessert, tea, or breakfast.  Email Recipe to a Friend |
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1 tablespoon Sicilian Lemon Oil 2 1 jar Preserved Lemon Cream 1 1/3 cup sugar 1/8 teaspoon kosher salt 1 3/4 cup all-purpose flour, sifted 1/2 teaspoon baking powder 5 1/2 tablespoon unsalted butter, melted then cooled 1 cup fresh raspberries 4 large eggs 1/2 cup heavy cream at room temperature 1 teaspoon pure vanilla extract 
Preheat oven 350° Butter a 9-by-5-inch loaf pan and dust with flour, shaking off the excess. In a large mixing bowl, whisk the eggs, sugar, salt, and vanilla extract until blended. Stir in the lemons until combined. Fold in the sifted flour and baking powder. Add the heavy cream, stirring until incorporated. Gently fold in the melted butter and oil. Once combined, pour into the pan and bake in center of the oven until golden brown and a toothpick placed in the center comes out clean, about 60 minutes. Remove from the oven and set on a wire rack to cool. Serve with Bella’s Lemon Cream and fresh raspberries. Serves eight © 2010 Bella Cucina Artful Food
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