Preheat the oven to 375°F (190°C). Butter and flour a 9x5x3-inch (23x12x7 cm) 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.
Notes
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.