"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Loaf Cake Recipe

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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.


Added: Sunday, June 11, 2006


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

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 350. 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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