| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Margarine; softened |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Milk |
| 1 |
|
Lemon; finely grated peel and juice of |
| 1 |
|
Lemon; juice of |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
LEMON GLAZE
From: Randy and Colleen Jones <rcjones@METHOW.COM>
Date: Tue, 9 Jul 1996 18:18:42 -0700
350 F. oven. Grease and flour 9x5 loaf pan. Combine flour, baking powder
and salt in bowl. Set aside. In a large bowl, beat margarine until light;
add sugar and beat until fluffy. Add eggs, one at a time, beating well
after each. Add dry ingredients alterntely w/milk. Add lemon peel and lemon
juice; beat until smooth. Spoon batter into prepared pan. Smooth top with
spatula. Bake 1 hour or until toothpick inserted in center comes out clean.
Cool 15 minutes in pan. Make lemon glaze by combining lemon juice and sugar
in saucepan. Heat over low heat til sugar dissolves. Pour glaze evenly over
cake. Let cool throroughly in pan.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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