Recipes from Lanier Publishing
Petaluma, California
|
|
|
|
|
|
Ingredients:
3/4 cup butter
3/4 cup sugar
2 eggs
1 1/8 cup flour
1/8 tsp salt
3/8 cup buttermilk
grated rind of 1/2 lemon
scant 1/2 cup of chopped walnuts
Instructions:
Cream butter with sugar, and add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well. Place in 9 x 5 greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm.
Glaze:
Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.
|
|
|
|
|
The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
