Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All purpose flour |
| ¼ teaspoon | Baking powder |
| ⅛ teaspoon | Baking soda |
| 1 cup | Sugar |
| ½ cup | Butter; softened |
| 3 larges | Eggs |
| ½ cup | Sour cream |
| 1 \N | Lemon; grated peel of |
| ⅓ cup | Lemon juice |
| ⅓ cup | Sugar |
| \N 1 | loaf or 12 servings. |
GLAZE
From: beck4@... (Eileen and Bob Holze) Date: Mon, 2 Oct 1995 17:19:19 GMT l. Grease and flour 9"x5" loaf pan. Preheat oven to 325F.
2. On waxed paper, combine flour,baking powder, and baking soda; set aside.
3. In large bowl, with mixer at high speed, beat sugar and butter until light and fluffy, about 5 minutes. Reduce speed to low, beat in eggs, 1 at a time, until blended. Add flour mixture alternately with sour cream, beating until well mixed. Stir in lemon peel by hand.
4. Pour batter into loaf pan. Bake 1 to 1¼ hours until toothpick inserted in center comes out clean.
5. Prepare glaze: In cup, mix lemon juice and sugar. Spoon lemon juice mixture evenly over hot cake in pan. Cool cake in pan on wire rack. Makes REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .