| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Breakfast, Tea time | 12 | Servings | |
INGREDIENTS
| 1 | Stick unsalted butter; softened | |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/2 | c | Lemon juice |
| 2 | c | Flour; all-purpose |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| Rind of 1 lemon; finely chopped |
INSTRUCTIONS
Cream the butter and sugar together, then add the lemon rind and the eggs, one at a time, beating well after each is added. Stir in the lemon juice, then sift in the dry ingredients gradually. Beat well after each addition until you have a light workable batter. Pout into a buttered and floured 8-1/2 X 4-1/2 X 2-1/2-inch bread pan and bake at 350 for 50 to 60 minutes. Turn out on a rack to cool. Do not slice until the next day. NOTES : Serve with butter and preserves as a tea bread. >From Beard on Bread. Recipe by: James Beard Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997
A Message from our Provider:
“God: the most lovable person in the universe”