Lemon Loaf Cake

Melt the butter completely.

Zest the lemons, mix with the sugar, and rub together thoroughly with your hands so the citrus oils infuse into the sugar.

In a bowl, combine the eggs, zested sugar, salt, and cream. Whisk with a mixer until slightly fluffy.

Sift the flour and baking powder into the bowl and mix to combine.

Add the melted butter and mix on low speed.

Pour into a loaf pan prepared using the 'french rack' method (greased and dusted with flour).

Bake at 170°C (340°F) for 35-50 minutes, testing with a skewer for doneness.

For the syrup, place a saucepan with sugar and water on the stove, heat until the sugar is completely dissolved, then remove from the heat.

Mix the syrup with lemon juice, pour into another container, let it cool, and chill in the refrigerator.