Lemon Tea Loaf
Yield
servingsPrep
10 minCook
55 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
double action |
|
| 2 | tablespoons |
lemon zest
grated |
|
| ¾ | cup |
sugar
granulated |
|
| ½ | cup |
butter
whipped |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
margarine
|
|
| ⅓ | cup |
milk
whole |
|
| ...garnish | |||
| 6 | slices |
lemon
thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
double action |
|
| 3E+1 | ml |
lemon zest
grated |
|
| 177 | ml |
sugar
granulated |
|
| 118 | ml |
butter
whipped |
|
| 2 | large |
eggs
|
|
| 59 | ml |
margarine
|
|
| 79 | ml |
milk
whole |
|
| ...garnish | |||
| 6 | slices |
lemon
thin |
*
|
Directions
Nonstick cooking spray; set aide.
Into medium mixing bowl sift together flour and baking powder; stir in lemon peel and set aside.
In large mixing bowl combine sugar, butter, eggs, and margarine and, using electric mixer at medium speed, beat until combined; increase peed to high and beat until mixture is light and fluffy and double in volume.
Add flour mixture alternately with milk, beating at low speed until batter is smooth.
Transfer batter to prepared pan and bake for 50 to 55 minutes (until browned and a cake tester inserted in center, comes out clean).
Let cake cool in pan for 5 minutes; invert cake onto a wire rack and let cool completly.
To serve. garnish with lemon slices and cut into 12 equal slices.
