Preheat the oven to 375 F degrees. Grease a bundt or angel cake pan measuring about 10 inches x 4 inches.
Using an electric mixer, combine and mix in a bowl the eggs, sugar and salt. Beat this till thick and light yellow color.
In a separate bowl, sift the flour and baking powder. Slowly add the flour mixture into the egg and sugar mix. Blend ingredients well.
Add the cream and melted butter. Then pour the lemon juice and zest. Mix the ingredients well for 1 more minute.
Pour the batter into the prepared bundt pan. Bake at 375 F degrees for 45 minutes. Test the cake if it is done by sticking a small knife at the center. If it comes out clean, cake is done.
Remove from the oven and let the cake cool on a rack, inverted. Allow to cool for at least 2 hours before placing the lemon glaze on top.
To make the lemon glaze: melt the butter. Add the lemon juice. Add the confectioners’ sugar and blend till frosting is smooth. Mix in the remaining 1/2 tablespoon lemon zest. Use an electric mixer and it will take about 6 to 8 minutes for the frosting to come together. Chill the glaze for at least 30 minutes or more before frosting the cake. This makes about 2 cups of lemon glaze.
Once cake has been frosted, chill in the refrigerator till ready to serve.