Lemon Cream Cake

Name: Lemon Cream Cake
Ingredients: 5 large eggs; 1 34 cups sugar; 1 pinch salt; 2 cups flour; 3 teaspoons baking powder; 23 cup heavy cream; 6 tablespoons melted butter; 3 grated lemons, zest of; 2 tablespoons fresh lemon juice

9 ingredients

9 steps

Ingredients

5 large eggs
1 34 cups sugar
1 pinch salt
2 cups flour
3 teaspoons baking powder
23 cup heavy cream
6 tablespoons melted butter
3 grated lemons, zest of
2 tablespoons fresh lemon juice

Directions

1

Heat oven to 375.
2

Butter and flour a 9x5x3-inch loaf pan.
3

In the bowl of an electric mixer, combine the eggs, sugar, and salt and beat until thick and lemon colored.
4

In another bowl, sift together the flour and baking powder.
5

Gently stir the flour mixture into the egg and sugar mixture a little at a time and blend well.
6

Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
7

Pour the batter into the prepared loaf pan.
8

Bake for 40 to 45 minutes, or until golden brown around the edges.
9

Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack and cool completely.