Lemon Cake

Beat eggs with electric mixer until thick and pale yellow. Gradually beat in sugar.

Mix flour with baking powder, salt and lemon rind.

Set aside.

Mix vanilla and heavy cream.

Alternately add flour and cream to eggs, beginning and ending with flour. Pour the batter into a greased and floured 9-inch spring-form pan. Bake at 325° for 1 hour 40 minutes or until it feels firm to the touch and is dry when tested in center with toothpick.

Stir lemon juice and sugar until dissolved.

Spoon mixture evenly on top of warm cake.

Let it soak in.

Cool cake in its pan on rack or take up onto plate.