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Lemon Tea Cake
Ingredients:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 2/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped walnuts
Grated rind of 1 lemon
GLAZE:
1/2 c. 1ox sugar
Juice of 1 lemon
1/2 c. butter, softened
1 c. sugar
2 eggs
1 2/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped walnuts
Grated rind of 1 lemon
GLAZE:
1/2 c. 1ox sugar
Juice of 1 lemon
Directions:
Combine butter and sugar, creaming until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternating with milk, mixing well after each addition. Stir in walnuts and lemon rind.
Pour batter into greased and floured 9x5x3" loaf pan. Bake at 350 for 55 minutes or until done. Pour glaze over cake. Cool 10 to 15 minutes before removing from pan.
GLAZE
Combine sugar and lemon juice, mixing well.
Combine butter and sugar, creaming until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternating with milk, mixing well after each addition. Stir in walnuts and lemon rind.
Pour batter into greased and floured 9x5x3" loaf pan. Bake at 350 for 55 minutes or until done. Pour glaze over cake. Cool 10 to 15 minutes before removing from pan.
GLAZE
Combine sugar and lemon juice, mixing well.
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