Lip-Smackin' Lemon Cream Cake
Serving Size / Yield
- 5 eggs
- 1 1/2 cups sugar
- 2 cups flour
- 3 teaspoons baking powder
- 2/3 cups heavy cream
- 6 tablespoons butter (melted)
- lemon zest
- 2 tablespoons lemon juice
- icing, for garnish (your favorite recipe)
Preheat oven to 375 degrees and flour 9 X 5 X 3 inch loaf pan.
Combine eggs and sugar. Beat until thick.
In separate bowl, combine flour and baking powder. Slowly stir into egg mix. Blend together and add cream and melted butter.
Stir in lemon zest and juice.
Pour into pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Drizzle with icing while the cake is cooling.