| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Quick bread, Fritters |
1 |
Servings |
INGREDIENTS
| 3 |
|
Sticks butter or margarine |
| 2 1/2 |
c |
Sugar |
| 3 1/2 |
c |
Plain flour |
| 1/2 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Lemon extract |
| 1 1/2 |
tb |
Milk |
| 1 |
tb |
Butter |
| 1 |
c |
Confectioners sugar |
| 1 1/2 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon rind |
INSTRUCTIONS
LEMON GLAZE
Cream butter and sugar. Sift together dry ingredients; add eggs, flour
mixture and buttermilk, alternately, beating well after each addition. Add
lemon extract and again beat well. Pour into greased and floured tube pan.
Bake at 325 degrees F for 1 hour and 15 minutes.
GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon
juice and rind. Pour over warm cake and let run down sides.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
<lss@coconet.com> on Jan 4, 1998
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