"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Loaf Cake, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cake: 3 cups sugar 1 cup Crisco 6 egg yolks 1 tablespoon lemon flavoring 3 cups flour 1/2 teaspoon salt 1/4 teaspoon soda 1 cup sour cream (if too thick, dilute with butter milk) 6 egg whites stiffly beaten
Glaze: 2 cups powdered sugar Juice of 2 lemons
Cake: Cream sugar and Crisco. Add egg yolks, 1 yolk at a time. Add flavoring and sour cream. Sift dry ingredients and add to egg mixture. Fold in egg whites until stiff. Bake in bundt pan or tube pan for 1 hour and 10 minutes at 350º. Do not open door. Test with toothpick. Should bounce back when touched.
Glaze: Mix powdered sugar and juice thoroughly. Pour over cake.
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