LEMON LOAF CAKE
🌟 INGREDIENTS
◾️4 large eggs
◾️1⅓ cups sugar
◾️pinch of salt
◾️grated zest from three lemons
◾️1¾ cups cake flour
◾️½ tsp baking powder
◾️½ cup heavy cream
◾️5½ tbsp unsalted butter melted and cooled to room temperature
🌟 INSTRUCTIONS
◾️Preheat oven to 180°c.
◾️Grease and flour a 9x5 loaf pan. Tap out the excess flour.
◾️In a large bowl, whisk together eggs, salt and sugar for about a minute just until the mixture is bubbly.
◾️Add the grated zest and whisk together.
◾️Combine flour and baking powder in another bowl.
◾️Sift about ⅓ of the flour mixture into the egg mixture.
◾️Whisk by hand using a wire whisk to combine.
◾️Sift the flour mixture in two more additions.
◾️Whisk just until everything is combined. No need to overdo it.
◾️Whisk in the heavy cream.
◾️Switch to a rubber spatula and fold the melted butter.
◾️Pour the batter into the loaf pan.
◾️Bake in the center rack of the oven for 50-60 minutes.
(A toothpick inserted at the center of the cake should come out clean. The top should crown and crack).
◾️Transfer to a wire rack and let the cake cool slightly in the pan.
◾️Remove from the pan and let cool completely.
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