May 16, 2007

Lemon Cream Cake

The sun is out this morning and that alone, makes a great outlook for the day! When I was going through my recipes I saw this one and I literally could smell the lemon cake just while reading it. Perfect for a sunny Spring day!

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.Print Friendly and PDF