Source: Sunday Dinner

Lemon-Glazed Tea Cake
Lemony cake topped with a sweet old-fashioned sugar glaze tastes as refreshing as a spring evening and is the perfect ending to this Sunday dinner.
Serves: 12-16
Prep Time: 25 minutes
Cook Time: 15 minutes


2 1/2 cups all-purpose flour, unbleached
1 teaspoon baking powder
5 large eggs
1 1/2 cups sugar
3/4 cup heavy cream
7 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 cups confectioners' sugar, (for lemon glaze)
Juice of 1 lemon, (for lemon glaze)
2 cups fresh strawberries, washed, hulled, and sliced

1. To prepare the cake, preheat the oven to 350 degrees Farenheit. Butter two 8-by-5-inch loaf pans.
2. In a bowl, combine the flour and baking powder and whisk to mix.
3. In the bowl of an electric mixer, combine the eggs and sugar and beat on medium-high speed until smooth. Reduce the speed to low and slowly add the cream and the flour mixture, alternating additions and beginning and ending with the cream. Add the butter, lemon juice and zest and beat until mixed and smooth.
4. Pour the batter into the loaf pans, dividing it evenly and smoothing the top of each. Bake on the center rack for about 1 hour until the tops are golden brown, pull away slightly from the sides of the pan and a toothpick inserted into the center comes out clean. Cool in the pans set on wire racks for about 15 minutes before turning out to cool to room temperature on wire racks.
5. To prepare the glaze, combine the confectioners' sugar and lemon juice in a bowl and whisk well.
6. Set the racks holding the cakes on wax paper and pour the glaze over the cakes, letting it run down the sides. Slice the cake and serve each slice topped with strawberries.