| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1/4 |
ts |
Baking powder |
| 1/8 |
ts |
Baking soda |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter; softened |
| 3 |
lg |
Eggs |
| 1/2 |
c |
Sour cream |
| 1 |
|
Lemon; grated peel of |
| 1/3 |
c |
Lemon juice |
| 1/3 |
c |
Sugar |
|
1 |
loaf or 12 servings. |
INSTRUCTIONS
GLAZE
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
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”