Lemon Cream Cake
5 large eggs
1 3/4 cups sugar
pinch salt
2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup heavy cream
6 tablespoons melted butter
2 T dried lemon zest or 3 lemons freshly zested
2 tablespoons fresh lemon juice
Preheat oven to 375°.
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 incorporate 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 a greased and floured 9x5x3-inch loaf pan. Bake for 40 to 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.
Drizzle with a simple lemon glaze or serve with fresh whipped cream and raspberries.
