Lemon Cream Cake
Lemon Cream Cake Recipe – sweet, heavenly, rich, and lemony. This beautiful cake makes a perfect centerpiece for any parties!
Servings: 6 people
Ingredients
- 5 large eggs
- 1 3/4 cups sugar
- 1 pinch salt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 tablespoons melted butter
- 3 lemons finely grated zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Butter and flour a 9x5x3-inch (23x12x7 cm) loaf pan (or a bundt pan, if preferred).
- In the bowl of an electric mixer, combine the eggs, sugar, and salt. Beat until the mixture is 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, blending well.
- Blend in the cream and melted butter, 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 from the oven and let cool for about 5 minutes in the pan, then turn the cake out onto a 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.
Serve the cake with berries, a simple fruit sauce or lemon sauce.
Nutrition
Serving: 6people | Calories: 569kcal | Carbohydrates: 94g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 77mg | Fiber: 1g | Sugar: 61g