Ingredients:
- 5 large eggs
- 1 3/4 cups sugar
- pinch salt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 tablespoons melted butter
- finely grated zest of 3 lemons
- 2 tablespoons fresh lemon juice
Preparation:
In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color.
In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time; blend well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.
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Guide's Response to User Review "raw cake"
"I'm sorry this recipe didn't work out for the reviewer, but I have to say the cake in the photo was made following this recipe, and I am certain it was very good. Larger photos showed the texture a little more clearly, and it appeared cooked throughout. I'm not sure why the reviewer's results were so different." - Diana Rattray, Your Guide to Southern Food
