Try to keep the emotions happy as you bake and eat.T
from my mother’s secret stash…
Lemon Cake
1 ½ cups flour, 1 ½ tsp.baking powder, ¼ tsp salt, ½ cup butter, 1 cup sugar, 2 large eggs, ½ cup milk. Finely grated peel and juice of one large or two small lemons – about 1/4 cup.
Preheat oven to 350 degrees. Grease and flour a 9×5 loaf pan. Combine flour, baking powder, and salt in bowl; set aside. In large bowl, beat butter until light; add sugar and beat until fluffy. Add eggs, one a time, beating well after each. Add dry ingredients alternately with milk. Add lemon peel and lemon juice. Beat until smooth. Spoon batter into prepared loaf pan. Smooth top with spatula. Bake one hour or until toothpick comes out clean. Cool 15 minutes in pan.
Secret Ingredient: Dissolve 1/4 cup fine granulated sugar with 1/4 cup lemon juice over low heat. Turn cake upside down and poke with a fork. Pour mixture over bottom of cake. Let cool before turning cake back over. Then glaze or just sprinkle with confectioner’s sugar.
Lemon Glaze: Juice of one lemon; ¼ cup of confectioner’s sugar
Make the lemon glaze by combining lemon juice and sugar in a saucepan. Heat over low heat just until sugar dissolves. Pour glaze evenly over cake.
Potpourri with Rosemarie 