| 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
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