Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3637/Lemon_Loaf_Cake
Lemon Loaf Cake
Yield: 16 servings
Ingredients
| 2 |
cups |
sifted cake flour
|
|
|
| 1/2 |
teaspoon |
ARM & HAMMER Baking Soda
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/2 |
cup |
margarine or butter, softened
|
|
|
| 1 |
cup |
sugar
|
|
|
| 2 |
|
eggs
|
|
|
| 1/2 |
cup |
milk
|
|
|
| 4 1/2 |
teaspoons |
lemon juice
|
|
|
| 1 |
teaspoon |
grated lemon peel
|
|
|
Directions:
Sift together flour, baking soda and salt. Beat margarine in large bowl with electric mixer until light and fluffy. Add sugar gradually, beating after each addition. In separate bowl, beat eggs until thick and lemon-colored. Slowly beat eggs into butter mixture. Combine milk and lemon juice; add alternately to batter with flour mixture. After each addition, beat until smooth. Stir in lemon peel. Turn into greased and floured 8-inch square pan. Bake at 350 F. for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on wire rack.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3637/Lemon_Loaf_Cake