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Associate.com - Share Your Recipe!

Recipe Name: Lemon Loaf Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/2 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1/3 Cup(s) Butter
1 Cup(s) Sugar
2 Eggs
1/2 Cup(s) Milk
2 Teaspoon(s) Grated lemon rind
1/2 Cup(s) Chopped walnuts or pecans
3 Tablespoon(s) Lemon Juice
Directions:
grease one loaf pan, dust lightly with flour. 2. stir flour,baking
powder and salt onto wax paper. 3. combine butter, sugar, andeggs.
beat until light and fluffy. 4. stir flour mixture into
batteralternately with milk, beating after each addition until batter
issmooth. Stir in lemon rind, lemon juice, and nuts. Pour into
loafpan. 5. bake in moderate oven (350) degrees for 1 hour, or
untilcenter springs back when touched lightly with finger. 6. cool
cakein pan on wire rack for 10 minutes. loosen cake around edges
withknife, turn out on wire rack placed over wax paper. brush lemon
syrup ontop and sides of cake slowly, allowing time for cake to
absorb syrup. cover loosely with aluminum foil, let stand 24 hours
before cutting. Ashortcut to this method, is to leave the cake in the
pan, poke it allover with a sharp knife, and pour syrup on cake. allow
syrup to absorbfor 24 hours. Lemon Sugar Syrup: Combine lemon juice and
sugar in asmall bowl. Sugar does not have to be dissolved. Posted to
MC-RecipeDigest V1 #276Date: Sun, 3 Nov 1996 15:30:11 -0500From:
kmeade@IDS2.IDSONLINE.COM (The Meades)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2605
Calories From Fat: 663
Total Fat: 75.3g
Cholesterol: 544.4mg
Sodium: 3028.1mg
Potassium: 592.6mg
Carbohydrates: 454.8g
Fiber: 5.2g
Sugar: 307.9g
Protein: 36.8g


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