Lemon Cream Cake

1. 1

   Heat oven to 375.

2. 2

   Butter and flour a 9x5x3-inch loaf pan.

3. 3

   In the bowl of an electric mixer, combine the eggs, sugar, and salt and beat until thick and lemon colored.

4. 4

   In another bowl, sift together the flour and baking powder.

5. 5

   Gently stir the flour mixture into the egg and sugar mixture a little at a time and blend well.

6. 6

   Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.

7. 7

   Pour the batter into the prepared loaf pan.

8. 8

   Bake for 40 to 45 minutes, or until golden brown around the edges.

9. 9

   Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack and cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.