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Lemon Cream Cake

User Rating 1 Star Rating (1 Review)


Lemon Cream Cake With Lemon Sauce

Lemon Cream Cake With Lemon Sauce & Berries

Diana Rattray
This is a beautiful spring or summer cake to serve with berries, a simple fruit sauce or lemon sauce. It's baked in a loaf pan, which is the perfect size for most families.


  • 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


Heat oven to 375°. Butter and flour a 9x5x3-inch loaf pan.

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.
Lemon Sauce Recipe

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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

User Reviews

Reviews for this section have been closed.

 1 out of 5
raw cake, Member ScarlettPP

Wonderful taste - around the edges. But raw in the middle. Practically burned on the outside. Sure glad I cut it befoe I took it to club meeting. Maybe oven temp should be lower?

5 out of 7 people found this helpful.

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