Lemon Cream Cake
Ingredients
-
5
large
eggs
-
1 ¾
cups
sugar
-
1
pinch
salt
-
2
cups
all-purpose flour
-
3
teaspoons
baking powder
-
⅔
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) and prepare a loaf pan or bundt pan by buttering and flouring it.
- In an electric mixer, combine the eggs, sugar, and salt, and beat until thick and light lemon colored.
- Sift together the flour and baking powder in a separate bowl, then gradually mix it into the egg mixture.
- Blend in the heavy cream and melted butter, then stir in the lemon zest and juice.
- Pour the batter into the prepared pan and bake for 40-45 minutes until golden brown.
- Let the cake cool in the pan for about 5 minutes before transferring it to a rack to cool completely.
Nutrition Facts (estimated)
Servings
6
Calories
569
Total fat
17g
Total carbohydrates
94g
Total protein
9g
Sodium
77mg
Cholesterol
166mg
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