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Add a photoServings: 1
Ingredients
- 1 1/2 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1/3 c. Butter
- 1 c. Sugar
- 2 x Large eggs
- 1/2 c. Lowfat milk
- 2 tsp Grated lemon rind
- 1/2 c. Minced walnuts or possibly pecans
- 3 Tbsp. Lemon juice
- 1/2 c. Sugar
Directions
- 1. Grease one loaf pan, dust lightly with flour.
- 2. stir flour, baking pwdr and salt onto wax paper.
- 3. combine butter, sugar, and Large eggs. beat till light and fluffy.
- 4. stir flour mix into batter alternately with lowfat milk, beating after each addition till batter is smooth. Stir in lemon rind, lemon juice, and nuts. Pour into loaf pan.
- 5. bake in moderate oven (350) degrees for 1 hour, or possibly till center springs back when touched lightly with finger.
- 6. cold cake in pan on wire rack for 10 min. loosen cake around edges with knife, turn out on wire rack placed over wax paper. brush lemon syrup on top and sides of cake slowly, allowing time for cake to absorb syrup. cover loosely with aluminum foil, let stand 24 hrs before cutting. A shortcut to this method, is to leave the cake in the pan, poke it all over with a sharp knife, and pour syrup on cake. allow syrup to absorb for 24 hrs. Lemon Sugar Syrup: Combine lemon juice and sugar in a small bowl. Sugar does not have to be dissolved.
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