1 1/2 c Flour
1 ts Baking powder
1 ts Salt
1/3 c Butter
1 c Sugar
2 Eggs
1/2 c Milk
2 ts Grated lemon rind
1/2 c Chopped walnuts or pecans
-LEMON SUGAR SYRUP-
3 tb Lemon juice
1/2 c Sugar
1. grease one loaf pan, dust lightly with flour. 2. stir flour, baking
powder and salt onto wax paper. 3. combine butter, sugar, and eggs. beat
until light and fluffy. 4. stir flour mixture into batter alternately
with milk, beating after each addition until batter is smooth. Stir in
lemon rind, lemon juice, and nuts. Pour into loaf pan. 5. bake in
moderate oven (350) degrees for 1 hour, or until center springs back when
touched lightly with finger. 6. cool cake in pan on wire rack for 10
minutes. loosen cake around edges with knife, turn out on wire rack
placed over wax paper. brush lemon syrup on top and sides of cake slowly,
allowing time for cake to absorb syrup. cover loosely with aluminum
foil, let stand 24 hours before cutting. A shortcut to this method, is to
leave the cake in the pan, poke it all over with a sharp knife, and pour
syrup on cake. allow syrup to absorb for 24 hours. Lemon Sugar Syrup:
Combine lemon juice and sugar in a small bowl. Sugar does not have to be
dissolved.
Yields
1 Servings