Ingredients
Cake
- 1 1/4 cups granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup heavy whipping cream (do not whip)
- 1 teaspoon vanilla bean paste
Topping
- Whipped cream
- Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions
- Prepare the Pan: Spray an 8×4-inch loaf pan with nonstick cooking spray and line it with parchment paper, leaving some overhang to easily lift the cake out later. Set aside.
- Mix Sugar and Lemon Zest: In a medium bowl, combine the granulated sugar and lemon zest. Mix together using your fingertips until the sugar is moistened and releases a fragrant lemon aroma.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer set to medium speed, beat the unsalted butter and lemon sugar mixture until light, fluffy, and well combined, about 5 minutes.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
- Incorporate Flour and Cream: Alternately add the all-purpose flour and heavy whipping cream beginning and ending with the flour. Scrape down the bowl sides as needed to ensure even mixing. Add vanilla bean paste and mix until just incorporated.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake from Cold Oven: Place the pan with batter into a cold oven, then set the oven to 325°F (163°C). Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake’s center comes out clean.
- Cool the Cake: Remove the cake from the oven and transfer to a wire rack. Let it cool for 45 minutes in the pan before gently lifting it out using the parchment paper overhang.
- Top and Serve: Once cooled, spread whipped cream on top of the cake and garnish with fresh berries of your choice before slicing and serving.
Notes
- Starting the cake in a cold oven helps it bake more evenly and prevents cracking.
- Do not whip the heavy cream when adding to batter; it should be liquid and cold for proper consistency.
- Using lemon zest in the sugar allows the citrus oils to infuse the sugar for a more intense lemon flavor.
- Ensure eggs and butter are at room temperature for best mixing results and texture.
- The cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.
- Feel free to experiment with different fresh berries or a light dusting of powdered sugar for variation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
