• 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.