Fresh cream lemon cake

So, I found a cup of almost-expired fresh cream in my fridge and lots of uneaten oranges,
and, voilà, this cake is made xP

It's soft, and the lemon hint in the taste and smell of the cake really give this cake some freshness. Best eaten warm! =D



The recipe called for sugar powders on top of it,
but who needs it when we have fresh whipped cream instead? =9




Recipe as taken from here :
4 ounces (1 stick) unsalted butter, melted, plus more for greasing the pan
--> 113 grm

10 ounces cake flour --> 2 cup, 14/8 cup + 4 tbsp

1 teaspoon baking powder

½ teaspoon baking soda

Grated zest of 1 lemon

5 large eggs, at room temperature --> 6 medium eggs

11 ounces sugar --> 311 gram --> 1-1/3 cup

¾ cup crème fraîche, at room temperature

½ cup freshly squeezed lemon juice --> juice from 2 oranges, 1 lemon

Powdered sugar, for dusting



Preheat the oven to 350ºF. Butter a 9×3-inch round cake pan, line the bottom of the pan with parchment paper, and butter the parchment. Sift together the flour, baking powder, and baking soda. Stir the lemon zest into the flour mixture.



In a mixer fitted with a whip attachment, mix the eggs and sugar on high for 4 to 5 minutes, or until light and fluffy and doubled in volume. Add the crème fraîche and mix on low until just combined. Add 1/3 of the flour mixture, then the butter, then 1/3 of the flour mixture, then the lemon juice, and then the remaining 1/3 of the flour mixture, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Bake for 55 to 60 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely. Dust with plenty of powdered sugar, cut into portions, and serve.