Ingredients:
2 large eggs, at room temperature
3/4 cup granulated sugar, to be beaten in a 1/4 cup at a time
1 teaspoon vanilla extract
1 cup whipping cream, chilled
1 teaspoon lemon zest
1 1/2 cups self-rising flour
1/4 cup granulated sugar
1 lemons, juice of
Directions:
Preheat oven to 350 degrees F.
In a medium deep bowl, beat eggs, vanilla extract and salt for 2 minutes until frothy.
Add the sugar a 1/4 cup at a time to the frothy eggs and continue to beat until thick and pale yellow – this will take at least 5 minutes.
In another bowl whip the cream until thickish – NOT stiff!
Add the the egg and sugar mixture and the lemon zest to the whipped cream and beat until well blended.
Lastly sift in the cake flour together with the baking soda and baking powder.
Pour batter into a sprayed and floured 9 x 5 x 3 inch loaf pan.
Bake for 35 to 45 minutes until wooden pick tests clean.
Brush with glaze while warm.
GLAZE: (Optional) – over medium heat dissolve 1/4 sugar in lemon juice. Brush or pour over loaf.
Serve by the slice with macerated berries and a dollop of whipped cream.
Servings: 12
Time preparation: 15 min.
Time total: 60 min.