| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
24 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter |
| 2 |
tb |
Dried lemon peel |
| 2 |
c |
Sugar |
| 3 |
tb |
Lemon juice |
|
pn |
Salt |
| 4 |
|
Eggs |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 3 |
c |
Flour |
| 1 |
c |
Milk |
INSTRUCTIONS
Preheat the oven to 350. Grease and flour an 9 x 13 pan. In a large heavy
saucepan over medium heat, begin melting the butter. When it is about half
melted, remove from the heat, add the lemon peel, and stir until the butter
is completely melted. Stir in the sugar, lemon juice, salt and eggs. Add
the baking powder and baking soda in pinches, breaking up any lumps with
your fingers. Stir thoroughly. The mixture will foam up. Before it foams
too much, stir in the flour, just until well blended. Stir in the milk
until smooth. Pour and scrape the batter into the pan. Spread evenly and
smooth the top. Bake for 25 to 30 minutes, or until the cake is set and a
tester inserted in the center comes out with just a crumb clinging to it.
Remove from the oven and cool on a rack for 15 minutes. Remove from the
oven and cool on a rack for 15 minutes. Remove from the pan, invert back
onto the rack, and cool to room temperature.
Recipe By : One-Pot Cakes
From: Meg Antczak Date: 28 Mar 96
Posted to MM-Recipes Digest V4 #006
From: BobbieB1@aol.com
Date: Sat, 4 Jan 1997 22:31:04 -0500
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”