"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ruby's Lemon Loaf Recipe

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This recipe for Ruby's Lemon Loaf, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Kroeker
Added: Friday, June 19, 2009



1/2 cup butter
1 cup white sugar
2 eggs
grated rind of 2 lemons
1/2 milk
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt


juice of 1 lemon
1/2 cup white sugar

Cream the butter and sugar together. Blend in the eggs and lemon rind, then stir in the milk until the mixture is smooth. Mix the flour, baking powder, and salt together and add to mixture. Stir just enough to moisten the dry ingredients. Pour into a buttered loaf pan and bake at 350F for 45 to 55 minutes. For topping, mix the 1/2 cup sugar in the lemon juice and warm to dissolve the sugar. When the loaf comes out of the oven, dribble the juice over the top and let it soak in. Leave the loaf in the pan for 10 minutes before you remove it to cool on a rack.




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