Vanilla Cream Cake
This recipe was my mother’s, who made it at least one Saturday a month in anticipation of having “visitas” or “visitors” stopping by on Sunday afternoon. I loved making this with my friend Jeremiah Duarte Bills, who’s such a talented baker!
- Category: Baked Goods
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Ingredients for cake:
1 1/3 cup of granulated sugar
1 cup of heavy cream
2 teaspoons pure vanilla extract
3 large eggs
1 +1/2 cups of all purpose flour
1 teaspoon baking powder
Pinch of salt
Ingredients for glaze:
3 cups of Confectioners sugar
4 tablespoons of Milk
Zest of 1 lemon
Preparations for Cake: Preheat oven at 350 F
Grease a small pan/ or a small bunt pan and dust with flour and leave aside
In one bowl whisk together the flour, baking powder and salt and leave aside
In another bowl mix, cream together the eggs with sugar.
Mix in the vanilla and then mix in the remaining ingredients until everything is well mixed together. Then pour mixture in pan and bake about 45-50 minutes (depending on oven) – check with a toothpick, if clean when inserted: it’s done!!
Let it cool another 10-15 minutes before glazing…but if you don’t want a glaze you can always dust the cake with confectioners sugar, instead.
Preparation for Glaze:
In a small bowl mix together the confectioners sugar and milk. You can always adjust the thickness of the glaze by adding more or less milk. Then add the lemon zest and mix well together. Pour the glaze on top of the cake and watch everyone just enjoy each bite!!
Besides eating it plain, dusted, or with lemon zest… my mom would sometimes use orange zest to glaze the cake too. No matter, it was a cake we always looked forward to.
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