4.8 from 8 votes
Lemon Cream Cake
Lemon Cream Cake Recipe – sweet, heavenly, rich, and lemony. This beautiful cake makes a perfect centerpiece for any parties!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
6
people
Calories:
569 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 5 egg large
- 1 3/4 cups sugar
- 1 pinch salt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 tablespoons butter melted
- 3 lemon finely grated zest, plural
- 2 tablespoons lemon juice fresh
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 569
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.