lemon loaf cake
This recipe dates back to 1937. In the old days before all the fancy mixers, you sifted your flour multiple times and creamed your butter and sugar until it looked like a smooth paste. Many recipes were designed for beating the batter with so many strokes. So enjoy this old-time great tasting recipe. Take pictures and let me know how it turns out for you.
prep time
cook time
45 Min
method
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yield
Ingredients
- 2 cups cake flour
- 1/2 teaspoon arm and hammer baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 2 - eggs
- 1/2 cup sweet milk
- 1 1/2 tablespoons lemon juice
How To Make lemon loaf cake
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Step 1Sift the cake flour first, then measure the 2 cups. -
Step 2Sift three times with baking soda and salt.
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Step 3Cream the butter until light and lemon-colored. Add sugar gradually.
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Step 4Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
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Step 5Alternately add the dry ingredients and the liquid beating until smooth.
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Step 6Add lemon juice blending in well.
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Step 7Turn into greased loaf pan.
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Step 8Bake at 350 degrees for about 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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