A new recipe discovered by my aunt Judy. A special treat for all of those tart lovers. I've even used three or four lemons instead of the suggested two for real sourpusses.
Preheat the oven to 325°F. Grease and flour a spring-form pan.
Beat the eggs with a mixer. Gradually beat the 2 cups of sugar into the eggs.
In a separate bowl mix the dry ingredients together (flour, baking powder, salt, and lemon rind).
In a third bowl beat the vanilla and cream together.
Alternately fold the flour mixture and cream mixture into the egg mixture, beginning and ending with the flour mixture.
Pour the mixture into the spring-form pan and bake for 40-50 minutes.
Stir together the lemon juice and the third of cup of sugar. Poke holes in the baked cake and spoon the juice mixture onto the cake. I found a bulb baster can do a pretty good job helping the cake soak up the liquid instead of using a spoon.
Dust the cake with powdered sugar just before serving.