Lemon Cream Cake

I took this recipe from the internet and made it yesterday. Served it to friends with the lemon sauce, and we all agreed that it's delicious!


  • 5 large eggs
  • 1-3/4 cups sugar
  • pinch of salt
  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 2/3 cup heavy cream {whipping type}
  • 6 Tbsp. melted butter, or margarine (not spread)
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  • finely grated zest of 3 lemons
  • 2 Tbsp. fresh lemon juice


Heat oven to 375 degrees F. 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 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 45 minutes, then turn the cake out onto the rack to cool completely.

Lemon Sauce


  • 1 Tbsp. cornstarch
  • 1/2 cup granulated sugar
  • dash of salt
  • 1 cup boiling water
  • 1 tsp. finely grated lemon zest
  • 2 to 3 Tbsp. juice from fresh lemon


Combine cornstarch, sugar, and salt in a small saucepan; stir to blend well. Slowly stir in the boiling water. Place over medium-low heat and cook, stirring constantly, until mixture begins to boil. Let the mixture simmer for 5 minutes. Remove from heat, and add the lemon zest and juice. Spoon over sliced cooled lemon cake. Makes about 1 cup lemon sauce.

By Connie from Oden, Arkansas

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