| 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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