Lemon Cream Cake

Name: Lemon Cream Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 people
Ingredients: 5 large eggs; 1 3/4 cups sugar; 1 pinch salt; 2 cups all-purpose flour; 3 teaspoons baking powder; 2/3 cup heavy cream; 6 tablespoons melted butter; 3 lemons; 2 tablespoons fresh lemon juice

User Reviews

4.8

12 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 people
Calories
569 kcal
Course
Cake
Cuisine
International

Lemon Cream Cake

Kelsey Carr

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Lemon Cream Cake Recipe – sweet, heavenly, rich, and lemony. This beautiful cake makes a perfect centerpiece for any parties!

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Ingredients

Servings

5 large eggs
1 3/4 cups sugar
1 pinch salt
2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup heavy cream
6 tablespoons melted butter
3 lemons finely grated zest
2 tablespoons fresh lemon juice

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Instructions

Preheat the oven to 375°F (190°C). Butter and flour a 9x5x3-inch (23x12x7 cm) loaf pan (or a bundt pan, if preferred).
In the bowl of an electric mixer, combine the eggs, sugar, and salt. Beat until the mixture is 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, blending well.
Blend in the cream and melted butter, then stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, or until golden brown around the edges. Remove from the oven and let cool for about 5 minutes in the pan, then turn the cake out onto a rack to cool completely.

Notes

I used a swirl bundt pan, the baking time slightly longer than stated above.Serve the cake with berries, a simple fruit sauce or lemon sauce.

Nutrition Information

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Serving 6people Calories 569kcal (28%) Carbohydrates 94g (31%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 166mg (55%) Sodium 77mg (3%) Fiber 1g (4%) Sugar 61g (122%)