Lip-Smackin' Lemon Cream Cake

Lip-Smackin' Lemon Cream Cake


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One of the best desserts is a lemon cream cake. Nothing tastes better with fresh fruit, especially various berries sprinkled on top. The refreshing flavor of lemons is always welcome after a rich and hearty meal. This recipe is ideal for casual gatherings, because it is made in a loaf pan.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings


  • 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)

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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.

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