| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes, Cheesecake, Dessert, Mixes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1/3 | c | Butter |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1/2 | c | Milk |
| 2 | ts | Grated lemon rind |
| 1/2 | c | Chopped walnuts or pecans |
| 3 | tb | Lemon juice |
| 1/2 | c | Sugar |
INSTRUCTIONS
LEMON SUGAR SYRUP 1. grease one loaf pan, dust lightly with flour. 2. stir flour, baking powder and salt onto wax paper. 3. combine butter, sugar, and eggs. beat until light and fluffy. 4. stir flour mixture into batter alternately with milk, beating after each addition until batter is smooth. Stir in lemon rind, lemon juice, and nuts. Pour into loaf pan. 5. bake in moderate oven (350) degrees for 1 hour, or until center springs back when touched lightly with finger. 6. cool cake in pan on wire rack for 10 minutes. loosen cake around edges with knife, turn out on wire rack placed over wax paper. brush lemon syrup on top and sides of cake slowly, allowing time for cake to absorb syrup. cover loosely with aluminum foil, let stand 24 hours before cutting. A shortcut to this method, is to leave the cake in the pan, poke it all over with a sharp knife, and pour syrup on cake. allow syrup to absorb for 24 hours. Lemon Sugar Syrup: Combine lemon juice and sugar in a small bowl. Sugar does not have to be dissolved. Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 15:30:11 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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