| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Cakes, Cyberealm, Kooknet |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Softened butter |
| 1 1/2 |
c |
Sugar |
| 1 |
|
Egg, beaten |
| 1/4 |
t |
Salt |
| 1 |
t |
Grated lemon rind |
| 1 |
t |
Lemon extract |
| 2 1/2 |
c |
Sifted unbleached flour |
INSTRUCTIONS
Cream the butter with the sugar. Add all but 1 T of the egg, salt
lemon rind and extract. Work in the sifted flour a few tablespoons at
a time until thoroughly blended. Turn dough out onto a lightly floured
surface and knead for just a few minutes. Pat dough out flat in an 8
inch round greased baking pan. Brush with reserved tablespoon of
beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden.
Allow cake to cool 30 minutes. Remove from pan and cut into serving
pieces. Cake will harden as it cools. Store in airtight container.
Keeps well for a long time. Variation: Substitute 1/2 t ground ginger
& 2 T minced crystalized ginger for lemon extract & rind. From "The
Portable Feast" by Diane D. MacMillan, 101 Productions. Typed for
you by Terri St. Louis, Kook-Net 1994 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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