Fresh cream cake with lemon

Ingredients:
75 g thick fresh cream at 30% (Paysan Breton)
70 g of butter
125 g eggs (2 eggs)
140 g of sugar
7,5 g vanilla sugar
145 g flour T55
1 teaspoon of baking powder (5 g)
1 good pinch of salt (3 g)
Zest of one lemon
juice of half a lemon

Preparation:
In a large bowl or in the bowl of a food processor with the sheet, mix the whole eggs, sugar, vanilla sugar, lemon zest.
Add the soft butter, salt and mix again to incorporate everything.
Add the heavy cream and lemon juice and continue mixing with the sheet or with a hand whisk.
Add the flour and baking powder and mix again until smooth.
Butter and flour a cake pan and pour the batter into it.
Bake for 30 to 40 minutes at 160°C. At the end of the cooking time, stick the blade of a knife in and see if it comes out dry.
Turn out onto a rack and let cool completely before eating.
Good realization and good tasting!