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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This tangy snack won me my first bake trade, from a girl on my high school swim team. I got two dozen chocolate chip cookies for one loaf. (I got ripped off) :D All of the lemons in this recipe are used, juice and all. Ingredients:
1/2 cup margarine or 1/2 cup unsalted butter |
1 cup white sugar |
1 1/2 cups flour |
2 eggs |
1 teaspoon baking powder |
1 pinch salt |
1/2 cup milk |
2 lemons, zest of |
Directions:
1. Cream the margarine/butter.
2. In separate bowl combine white sugar, flour, baking powder, and salt.
3. Add eggs to creamed margarine, (use electric mixer and whip).
4. Gradually add dry ingredients alternating with milk.
5. Line a loaf tin with parchment paper and then pour in mixture.
6. Bake at 350°F for 45 minutes to 1 hour.
7. For icing, combine 1/4 cup white sugar with juice of 2 lemons.
8. Spoon over loaf while still warm-first poking some holes with a fork or cake tester.
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