2 1/4 cup all-purpose flour
2 tsp double acting baking owder
2 tbsp grated lemon peel
3/4 cup granulated sugar
1/2 cup whipped butter
2 eggs
1/4 cup margarine
1/3 cup whole milk
1 ...garnish:
6 thin lemon slices
Directions
nonstick cooking spray; set aide. Into medium mixing bowl sift
together flour and baking powder; stir in lemon peel and set aside.
In large mixing bowl combine sugar, butter, eggs, and margarine and,
using electric mixer at medium speed, beat until combined; increase
peed to high and beat until mixture is light and fluffy and double in
volume. Add flour mixture alternately with milk, beating at low speed
until batter is smooth. Transfer batter to prepared pan and bake for
50 to 55 minutes (until browned and a cake tester inserted in center,
comes out clean). Let cake cool in pan for 5 minutes; invert cake
onto a wire rack and let cool completly. To serve. garnish with lemon
slices and cut into 12 equal slices.
Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional
Calories. Per Serving: 220 calories; 4g protein; 9g fat; 31g
carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.8g
dietaryfiber
Source: Weight Watchers Quick Success Program Cookbook
Individul slices of this loaf may be wrapped in plastic freezer wrap
and frozen for later use; thaw at room temperature Posted by
COOKIE.LADY [MUMSIE] on Jul 16, 1992
MM by Cathy Svitek
Servings: 2 servings
Lemon Tea Loaf Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Drink; Fruit
The History of Recipes
Experts have proved the existence of recipes way back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further. However, generally, these ancient cookbooks were just very simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the Roman cooks made use of a good variety of spices and herbs, including many that are still in use today for example basil, fennel and dill. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new tastes prompted an outbreak in recipe manuscripts, many of which are kept safe in private cookery archives. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Lemon Tea Loaf recipe.
