"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

Lemon Loaf Recipe

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

Contributor:  
Contributor:  
Nora Bennett

Category:
Category:

Ingredients:  
Ingredients:  
1 box of Duncan Hines lemon cake mix
1 pkg. of lemon instant pudding
1/2 c. vegetable oil
1 c. warm water
4 eggs

1 lemon
5 tbsp. sugar

Directions:
Directions:
Pre-heat oven to 350
Prepare 2 loaf pans by lining with wax paper.
Mix together all ingredients except lemon and sugar. Mix several minutes with an electric mixer. Divide into the 2 pans. Bake for 40 - 45 minutes.

Mix together 1/3 c. of lemon juice from the lemon and 5 tbsp. of sugar. Stir to dissolve the sugar.

When the cakes are done, Pour lemon juice mixture over the hot cakes and let cool for an hour in the pans. Remove from pans and continue to cool.

Number Of Servings:
Number Of Servings:
10 slices per loaf
Personal Notes:
Personal Notes:
This recipe comes from Kerrs in Canada. This was one of John Kerr's favorite cakes.

 

 

 

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