1. Sift together flour and baking powder.
2. In a mixer beat the eggs with a whip and gradually add the granulated sugar and salt. Beat two minutes until frothy and pale. At low speed mix in the lemon zest, the dry ingredients, and the heavy cream alternately.
3. Add the melted Plugrá Butter and mix until combined, do not over mix.
4. Pour 1 cup of batter into buttered and floured molds. Brush a line with melted butter in the center of the raw cake.
5. Bake in the preheated oven (350°) until the top of the cake is golden brown about 30 minutes.
6. Glaze the cakes while warm with a mixture of lemon juice and confectionery sugar.
7. Let cool completely, wrap with plastic wrap and store at room temperature or freeze.