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    Lemon/Walnut Breakfast Cake


    Source of Recipe


    Internet

    List of Ingredients




    3/4 cube butter
    3/4 cup sugar
    2 eggs
    1-1/8 cup of flour
    1/8 teaspoon baking soda
    1/8 teaspoon salt
    3/8 cup buttermilk (or regular milk with 1 teaspoon of lemon juice).
    grated rind of 1/2 lemon
    scant 1/2 cup of chopped walnuts

    Recipe



    Cream butter with sugar; add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well.

    Place in 9 x 5-inch greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm.

    Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.


 

 

 


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