1/3 c Butter melted (see note)
1 c Sugar
3 tb Lemon extract
2 Eggs (see note)
1 1/2 c All-purpose flour
1 ts Baking powder
1 ts Salt
1/2 c Milk (see note)
1 1/2 tb Grated lemon peel
1/2 c Chopped pecans
-LEMONY GLAZE-
1/4 c Lemon juice
1/2 c Sugar
From: Bonnie Montjar montjar@cebaf.gov
Date: 9 May 1995 12:30:25 +0100
Seems to me a few months back someone posted a request for lemony lemon
cake recipes. Of course that might have been on rec.food.cooking, or I
might have been smoking banana peels, but to be safe, I thought I’d post it
on both. So here it is.
This has been a huge success everywhere it has showed up. Preheat oven to
350 degrees F. Grease and flour a 9″x5″ loaf pan.
Lemony Glaze: Mix together 1/4 cup lemon juice and 1/2 cup sugar.
Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar
and lemon extract until fluffy. Add eggs, beating until mixture is
blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3 of
the flour into the egg mixture. Add 1/3 of the milk. Stir until blended.
Continue adding flour and milk alternately until all is blended. Do not
overmix. Fold in lemon peel and pecans. Pour batter into prepared pan. Bake
one hour or until wooden pick inserted in center comes out clean. Remove
bread from oven and immediately pour lemony glaze slowly over the top. Let
stand 15 – 20 minutes. Turn out onto rack to cool. May be frozen.
Before serving bread bring to room temperature. Cut in thin slices. (This
is easy to do, since this stuff is pretty dense and moist). Serve with
butter, or lemon curd or clotted cream. (I like it best with lemon curd).
Variation: Bake it in smaller loaf pans for finger-food sized slices for
parties.
NOTE: For Vegans: Margarine works well in this. I have never tried it with
egg substitutes or dairy milk substitutes, but I don’t see why it wouldn’t
work. The texture might be different, but I think it would still taste
good. (I doubt that it would be much more dense than the original version).
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings