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Lemon Cream Cake
Makes 1 cake | Prep Time: 30 mins | Bake Time: 45-60 mins
Contributor: CP Choong
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
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.
I used a swirl bundt pan, the baking time slightly longer than stated above.
Serve the cake with berries, a simple fruit sauce or lemon sauce.