Name: Lemon Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 1 1/2 cup sugar; 4 eggs, at room temperature; 1/8 tsp salt; 4 tbsp grated lemon peel; 1 3/4 cup cake flour; 1/2 tsp baking powder; 1/2 cup heavy cream, at room temperature; 6 tbsp butter, melted and cooled

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Lemon Loaf Cake

Courses: Cakes

Difficulty: Intermediate Prep Time 15 mins Cook Time 55 mins

Cooking Temp: 350 F Servings: 16

Ingredients

1 ¹⁄₂ cup sugar
4 eggs, at room temperature
¹⁄₈ tsp salt
4 tbsp grated lemon peel (3 large lemons)
1 ³⁄₄ cup cake flour
¹⁄₂ tsp baking powder
¹⁄₂ cup heavy cream, at room temperature
6 tbsp butter, melted and cooled

Instructions

Heat oven to 350 degrees. In large bowl, beat sugar, eggs and salt with wire whisk until foamy (one minute). Whisk in lemon peel. In medium bowl, stir together cake flour and baking powder. Sprinkle flour mixture, ½ cup at a time, over egg mixture. With wire whisk, gently stir in flour. Stir in heavy cream. Using a spatula, gently stir in melted butter. Pour batter into greased and floured 9 x 5 inch loaf pan. Bake on center oven rack 45-55 minutes or until toothpick inserted in center comes out clean. (Cake will crack.) Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Wrap well in plastic wrap and store at room temperature up to three days. To freeze, wrap in plastic wrap and heavy duty aluminum foil. Freeze up to one month.