Nanas lemon cake
From notyourmomma 15 years ago
- 65 minutes to make
- Serves 10
Better made the day ahead, the flavor deepens overnight. Perennial best seller at the bake sale. Glazed and dusted with confectioner's sugar, a keeper from nana's files.
Ingredients
- 5 tbsp of butter, melted shopping list
- 1 1/3 cups of sugar shopping list
- 2 eggs shopping list
- 1 1/2 cups of all purpose flour shopping list
- 1 tsp of baking powder shopping list
- 1 tsp of salt shopping list
- 1/2 cup milk shopping list
- 2 tsp grated lemon zest (only the yellow) shopping list
- 1/2 cup of chopped slivered almonds shopping list
- 2 tbsp of freshly squeezed lemon juice shopping list
How to make it
- Preheat oven to 350 degrees.
- Butter and flour a 9 x 5 loaf pan and set aside.
- In a large mixing bowl, mix together the butter, one cup of the sugar and eggs.
- Sift together the flour, baking powder and salt.
- Add to the butter-sugar mixture, alternately with the milk.
- Stir in the lemon zest and nuts, if using.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes.
- While the cake is baking, mix together in a non-metallic saucepan the lemon juice and the remaining 1/3 cup sugar and heat gently to dissolve the sugar.
- Let stand at room temperature.
- As soon as the cake is taken from the oven, spoon the glaze over the top and cool in the pan for 20 minutes.
The Rating
Reviewed by 5 people-
Yummy! I love a good lemon pound cake. High 5 for you. Jeanette
jett2whit
in Union City loved it
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I've got the lemons and I'm ready to rock n' roll ;)
What a great recipe and I'm giving it a 5.
mishi
in loved it
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Lovely, luscious Lemon!!!!!
One of my very favorite flavors! Thanks!
pat2me
in Nashua loved it
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