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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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Light, fresh lemony cake. Not too sweet, perfect for Spring. You can add 1/4 c. finely chopped walnuts when you add the zest - we prefer it without. Ingredients:
1/2 cup butter, softened |
1 1/4 cups sugar |
2 large eggs |
1 1/4 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
3 teaspoons lemon zest |
1/4 cup chopped walnuts (optional) |
1/4 cup lemon juice |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream together the butter and 1 cup of sugar in a bowl until the mixtue is light and fluffy, then beat in the eggs 1 at a time, beating until the mixture is smooth. In another bowl, combine flour, baking powder and salt, mix. Stir the mixture into the egg mixture alternately with the milk. Stir until the mixture is just combined. Stir in 2 t. zest and if you are adding nuts mix them in now. Pour batter into 9X5 loaf pan that has been buttered. Bake in a 350 Degree F oven for 1 hour or until a tester comes out clean. When the cake has baked, transfer the cake to a wire rack and with a long toothpick poke it all over. In a small bowl stir together the ramaining 1/4 cup sugar and remaining zest, pour this mixture over the hot cake and let it cool.
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