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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe was submitted by Gerd Doroshuk of Dauphin Manitoba and was included in the Extending the Table cookbook. In Norway, they know this as Citron Kake . The potato flour used in this recipe is simlar to cornstarch and give the cake a nice, smooth texture. (If potato flour is not available, you can substitute cornstarch or rice flour, or increase the white flour to 3 cups. Ingredients:
2 cups sugar |
3 eggs |
1 cup margarine, melted |
1/2 cup potato flour |
2 1/2 cups white flour |
2 teaspoons baking powder |
1 cup milk |
1 lemon, juice and rind separated |
confectioners' sugar |
Directions:
1. Preheat oven to 350°F.
2. Beat sugar and eggs until thick.
3. Add remaining ingredients and mix until blended.
4. Pour batter into 2 loaf pans, greased and floured on the bottoms only.
5. Bake 50-60 minutes.
6. Remove from pans and dwhile still warm, glaze with thick paste of juice from 1 lemon and confectioner's sugar.
7. Serve in slices with fresh fruit or sherbert.
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