Lemon Cake with Cream
Ingredients
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 1/4 cups sugar
- 1 tablespoon lemon zest
- 1/2 cup butter, softened
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish
- Assortment of fresh fruits
- Lemon zest
Preparation
Preheat the oven to 170°C, prepare an 8x4 inch loaf pan, line with parchment paper.
Sift the flour, baking powder, and salt then set aside.
In the mixer bowl, place the sugar and lemon zest and rub well between your fingertips.
Add the butter using a whisk and beat until the ingredients are combined and light in texture.
Add the eggs gradually while continuing to beat after each egg and add the vanilla.
Add half the flour and half the cream and mix until combined then add the remaining flour and cream.
Pour the batter into the pan.
Place the pan in the oven, bake for one hour, test for doneness, and let it cool completely in the pan.
For the cream, place the cream, powdered sugar, and vanilla in a bowl, beat until fluffy, spread on the cake, and then add a generous amount of fruits.
Using a vegetable peeler, make strands from the lemon zest.
