| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1/4 | t | Baking powder |
| 1/8 | t | Baking soda |
| 1 | c | Sugar |
| 1/2 | c | Butter, softened |
| 3 | Eggs | |
| 1/2 | c | Sour cream |
| 1 | Lemon, grated peel of | |
| 1/3 | c | Lemon juice |
| 1/3 | c | Sugar |
INSTRUCTIONS
From: beck4@pipeline.com (Eileen and Bob Holze) Date: Mon, 2 Oct 1995 17:19:19 GMT l. Grease and flour 9"x5" loaf pan. Preheat oven to 325F. 2. On waxed paper, combine flour,baking powder, and baking soda; set aside. 3. In large bowl, with mixer at high speed, beat sugar and butter until light and fluffy, about 5 minutes. Reduce speed to low, beat in eggs, 1 at a time, until blended. Add flour mixture alternately with sour cream, beating until well mixed. Stir in lemon peel by hand. 4. Pour batter into loaf pan. Bake 1 to 1 1/4 hours until toothpick inserted in center comes out clean. 5. Prepare glaze: In cup, mix lemon juice and sugar. Spoon lemon juice mixture evenly over hot cake in pan. Cool cake in pan on wire rack. Makes 1 loaf or 12 servings. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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