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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Better made the day ahead, the flavor deepens overnight. Perennial best seller at the bake sale. Glazed and dusted with confectioner's sugar, a keeper from nana's files. Ingredients:
5 tbsp of butter, melted |
1 1/3 cups of sugar |
2 eggs |
1 1/2 cups of all purpose flour |
1 tsp of baking powder |
1 tsp of salt |
1/2 cup milk |
2 tsp grated lemon zest (only the yellow) |
1/2 cup of chopped slivered almonds |
2 tbsp of freshly squeezed lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9 x 5 loaf pan and set aside.
3. In a large mixing bowl, mix together the butter, one cup of the sugar and eggs.
4. Sift together the flour, baking powder and salt.
5. Add to the butter-sugar mixture, alternately with the milk.
6. Stir in the lemon zest and nuts, if using.
7. Pour the batter into the prepared pan and bake for 40 to 45 minutes.
8. While the cake is baking, mix together in a non-metallic saucepan the lemon juice and the remaining 1/3 cup sugar and heat gently to dissolve the sugar.
9. Let stand at room temperature.
10. As soon as the cake is taken from the oven, spoon the glaze over the top and cool in the pan for 20 minutes.
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