Lemon Cake

1

In a bowl, sift together the flour and baking powder

2

In another bowl, beat the eggs, sugar, and lemon zest for two minutes or until the mixture is smooth

3

Gradually mix in the flour with the beaten eggs

Add the lemon zest and juice, and mix well

4

Continue to stir while adding the heavy cream and, finally, the melted butter

Preheat the oven to a medium temperature

5

Grease the cake mold with butter and pour in the batter

Bake for one hour or until a toothpick inserted into the center comes out dry

6

If desired, melt 1/3 cup of raspberry jam with 1 tablespoon of water and brush the cake once it's been baked.