Lemon Cream Cake

Marie's Note:

This luscious cake is made with heavy cream and fresh lemon juice. It is wonderful served with fresh berries, a lemon sauce or both. Top it with whipped cream and YUM!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

• 5 large eggs
• 1 3/4 cups sugar
• 1 pinch salt
• 2 cups flour
• 3 teaspoons baking powder
• 2/3 cup heavy cream
• 6 tablespoons melted butter
• 3 grated lemons, zest of
• 2 tablespoons fresh lemon juice

Directions:

1. Heat oven to 375°.
2. Butter and flour a 9x5x3-inch loaf pan.
3. In the bowl of an electric mixer, combine the eggs, sugar, and salt and beat until thick and lemon colored.
4. In another bowl, sift together the flour and baking powder.
5. Gently stir the flour mixture into the egg and sugar mixture a little at a time and blend well.
6. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
7. Pour the batter into the prepared loaf pan.
8. Bake for 40 to 45 minutes, or until golden brown around the edges.
9. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack and cool completely.