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The New Doubleday Cookbook, 1985


  • 1 1/2 c. sifted flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter, softened to room temperature
  • 1 c. sugar
  • 2 eggs
  • 1/2 c. milk
  • Finely grated zest and juice of one lemon
  • Glaze:
  • Juice of one lemon
  • 1/4 sugar


  • Preheat oven to 350 degrees F.
  • Sift flour with baking powder and salt, set aside.
  • Cream butter in large bowl until light, slowly add sugar and cream together until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add dry ingredients alternately with milk, beginning and ending with the dry and adding about one-third of the total at a time.
  • Add lemon rind and juice and beat just until smooth.
  • Pour into greased 9"x5"x3" loaf pan or three mini loaf pans.
  • Bake 1 hour (or about 25-30 minutes for mini-loaves) or until golden, springy to the touch and a cake tester comes out clean when inserted in the center.
  • Let cool upright in pan on wire rack while you make the glaze.
  • Heat lemon juice and sugar in nonreactive pan on stove over low heat until sugar dissolves.
  • Pour evenly over the top of cake(s) and let cool thoroughly in the pan before turning out.
  • Wrap tightly and store overnight before cutting.

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