Preserved Lemon Pound Cake with Lemon Cream Icing – Bella Cucina

Name: Preserved Lemon Pound Cake with Lemon Cream Icing – Bella Cucina
Ingredients: 4 large eggs; 1 1/3 cups sugar; 1/8 teaspoon pure vanilla extract; 2 wedges Bella Cucina Preserved Lemons, diced (remove pulp and rinse lemons before dicing); 1 ¾ cups all-purpose flour, sifted; ½ teaspoon baking powder; ⅛ teaspoon salt; ½ cup heavy cream at room temperature, plus 2 tablespoons; 5 ½ tablespoons unsalted butter, melted then cooled; 1 tablespoon Bella Cucina Extra Virgin Olive Oil; 1 jar Bella Cucina Preserved Lemon Cream; 1 cup powdered sugar, sifted; 1 cup fresh raspberries

bellacucina.com

This fresh, citrus-forward cake is delicious for dessert, afternoon tea, or breakfast. Serve it with our Preserved Lemon Cream and fresh raspberries. SHOPPING L

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Ingredients

4 large eggs
1 1/3 cups sugar
1/8 teaspoon pure vanilla extract
2 wedges Bella Cucina Preserved Lemons, diced (remove pulp and rinse lemons before dicing)
1 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
½ cup heavy cream at room temperature, plus 2 tablespoons
5 ½ tablespoons unsalted butter, melted then cooled
1 tablespoon Bella Cucina Extra Virgin Olive Oil
1 jar Bella Cucina Preserved Lemon Cream
1 cup powdered sugar, sifted
1 cup fresh raspberries