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RAY HOUSE LEMON LOAF




Source of Recipe


internet


Recipe Introduction


Ray House, Asheville, North Carolina


List of Ingredients




1/2 C. (1 stick) softened butter
1 C. granulated sugar
2 eggs
1 1/2 C. bread or all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 T. grated lemon rind
1/2 C. milk
Lemon Sauce

Recipe



Preheat oven to 350 degrees. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.

Cream butter and sugar by hand in a large bowl. Add eggs, one at a time, beating after each addition.

Sift flour, baking powder and salt onto a sheet of wax paper. With fork, stir in lemon rind. Add flour mixture and milk to batter alternately, beginning and ending with the flour mixture.

Pour into loaf pan. Bake for one hour or until cake tester comes out clean.

Pour lemon sauce over hot cake. Allow it to cool for 10 minutes, then turn out on rack to cool completely.

Yields one loaf. Keeps for one week when well-wrapped and refrigerated.

Lemon Sauce:
1/3 C. granulated sugar
1/4 C. fresh lemon juice

Stir sugar into lemon juice until it dissolves.