Friday, July 26, 2013

Lemon Cake, Finally

This is a cake that our family is very fond of, because it is good, and because it was given to us by our very good friend Mary, who is old enough to know that the good old days weren't always as good as one might think, but pulled through them with good grace, thankfulness for what good things did come her way, and continues on to face life's challenges with courage, appreciation, and a healthy dose of c'est la vie.
I am baking here, blissfully alone for the day, and it takes me back life on the farm when some of my biggest worries were if the current grade three child would ever learn how to spell, and if or not the beans would mature before killing frost. The sun shines outside, lilies bloom in the garden, and a pleasant breeze blows the white sheer curtains into the room. The oven is producing wonderful smells, and I am trying, using my friend's good example, to focus on the good and bountiful, and not to angst too much about what could happen.
Here is the recipient:

Mary's Lemon Loaf Cake
Cream together     1 cup butter
                               2 c sugar
Add                        4 eggs
                               1 c milk
Stir in.                     3 c flour
                                2 tsp baking powder
                                Pinch salt
                                Grated lemon rind
Bake in two loaf pans at 350 F for about one hour, or until done
Remove from oven, and spoon glaze over the cake, after making a few holes in the top with a toothpick

Juice of two lemons
1/2 cup sugar ....dissolved over heat

Cool for ten minutes before removing from pan
They freeze well.

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