Allow butter and eggs to come to room temperature (20 Minutes) and preheat oven to 325°F.
Butter and flour a 9×5-inch loaf pan or line pan with parchment or waxed paper.
Beat butter until light and creamy. Gradually add sugar and cream together. Add eggs one at a time mixing just until the yellow disappears between each addition.
Combine flour and ginger and add gradually to the butter mixture alternating with the lemon juice and lemon zest; mix until blended.
Pour batter into prepared pan.
Bake 1 hour or until cake tester comes out clean.
For a pound cake, double the recipe and bake in a 10-inch tube or Bundt pan for 1 hour and 15 minutes.