Lemon Cream Cake

By Mom_s

Ingredients

• 5 large eggs
• 1 3/4 cups sugar
• Pinch of salt
• 2 cups all-purpose flour
• 3 tsp baking powder
• 2/3 cup heavy cream
• 6 Tbsp melted butter
• Finely grated zest of 3 lemons
• 2 Tbsp fresh lemon juice

Preparation

Step 1

Preheat the oven to 375F. Butter and flour a 9x5x3-inch loaf pan. (I used a bundt pan)

In the bowl of an electric mixer, combine the eggs, sugar and salt, beat until thick and a light lemon color.

In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time, blend well.

Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.

Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.

Note:

If a bundt pan is used, the baking time is slightly longer than stated above.

Serve the cake with berries, a simple fruit sauce or lemon sauce.