lemon cream cake

Lemon Cream loaf Cake

  • Yield: 8 servings 1x



  • 4 eggs (room tº)
  • 1 1/3 cups 265g sugar
  • Pinch of salt
  • Zest of 3 or 4 lemons
  • A few drops vanilla extract
  • 1 3/4 cups 245g all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup 125ml cream, room tº
  • 5 1/2 Tbs 80g butter, melted

For the glaze:

  • 1/2 cup powdered sugar
  • 23 teaspoons limoncello


  1. Preheat oven to 350ºF / 180ºC.
  2. Line bottom of a 4×10 inch loaf pan with parchment paper and spray or butter the unlined sides.
  3. In a large bowl beat eggs, sugar and salt for a minute. It only needs to become frothy.
  4. Add zest and vanilla and mix.
  5. In 3 parts add sifted flour and baking powder (I sift it directly over the batter). Mix well, we don’t want lumps.
  6. Add cream and mix.
  7. Add melted butter, mix well and fill the pan.
  8. Bake for 45-50 minutes, until golden and a tester comes out clean.
  9. Let cool completely on wire rack.

For the glaze:

  1. Mix powdered sugar and limoncello (or lemon juice/milk/water if you don’t want booze) until creamy and smooth.
  2. You can make it more or less thick according to your taste.
  3. Glaze cool cake. Store wrapped at room tº.