Name: Lemon Poundcake
Ingredients: 1 lb Margarine; 1 lb Sugar; 1 lb Flour; 7 Eggs; (depends of size) (up to 8); 1 ts (heaped) baking powder (not baking soda!); 2 Untreated lemons; (up to 3); 2 Untreated lemons; (up to 3); 1/2 lb Confectioners sugar; (up to 1); Water or more lemons

Four truths stand out: 1. Biblical tongues was the supernatural ability to speak in known languages which were not understood by the speaker. It was not babbling or ecstatic speech. 2. Tongues was a special sign for the confirmation of the Word before rebellious and unbelieving Israel until the destruction of Jerusalem and the scattering of the nation which began the Times of the Gentiles. 3. Biblical tongues are no longer spoken. The purpose has been fulfilled and the phenomena has ceased. 4. The Corinthians became fascinated by tongues because their use brought attention to the user. This preoccupation resulted in misuse of the gift as they edified themselves, disregarding the total spiritual life, and failed as witnesses to their city. The Corinthian catastrophe!

George Gardiner

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1	lb	Margarine
1	lb	Sugar
1	lb	Flour
7		Eggs; (depends of size) (up to 8)
1	ts	(heaped) baking powder (not baking soda!)
2		Untreated lemons; (up to 3)
2		Untreated lemons; (up to 3)
1/2	lb	Confectioners sugar; (up to 1)
		Water or more lemons

INSTRUCTIONS

GLAZE
Cream margarine (I hate the taste of butter in this cake) well, add sugar
and eggs and cream well. Mix flour and baking powder and sift into mass
little by little mixing very well. Grate peel from lemons and mix in too.
Grease a bundt-pan and pour the batter into it. As I normally do this dough
with 250 g flour etc. instead of 454 g I use a 9" pan. For this amount this
would mean a 12.5" pan. Preheat oven and bake for about 1 hour at 180-220
degree C (356-432 F) until the toothstick-test says it is done.
Glaze: Now juice the lemons, warm the juice slightly and dissolve
confectioners sugar into it. Add enough sugar to make a thin slurry and use
this to bind the crumbs of the cake with a brush. Add more sugar until you
have a thick slurry and pour or brush onto the cake. If the glaze is too
sour add water. If you have not enough fluid add either water or more
juice. I prefer to glaze only the top and upper third of my cake.
Posted to FOODWINE Digest  by caba@squirrel.han.de (Carmen Bartels) on Dec
1, 1997

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”