INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325F. Grease and Flour bundt pansor mini- loaf pans.
Put the butter in a large mixing bowl and beat until creamy. Slowly add
sugar, beating constantly, until the mixture is well blended. Add the eggs
one at a time, beating well after each addition. Add the flour and salt and
beat until smooth and throughly blended. Add the lemon zest and beat
another few seconds. Pour the batter into the pan and smooth top with
spatula. Bake for about an hour or until a straw comes out clean when
inserted into the center. Let cool in the pan 5 minutes before turning onto
rack to cool completely.
NOTES : Using a food processer or standing mixer works best. Also the
original calls for loaf pans, but I never had luck with regular sized pans.
Mini-loaf or Bundt pans seems to work best.
Recipe by: Marion Cunningham, The Breakfast Book
Posted to EAT-L Digest  by KateyKC <KateyKC@AOL.COM> on Dec 12, 1997

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