This is one of my oldest recipes, and has a great story to it. When I was in 9th grade, besides baking, I was into competitive trail riding. That summer, I joined a group travelling to Vermont to compete in a 50 mile trail ride (over 3 days). On the way up, we stopped at a tiny country store in the middle of nowhere and the owner was serving a lemon tea cake which was out of this world. The entire weekend of riding I thought about that cake, and on the way home I insisted we stop at the store again to have another piece. While I had to beg, the owner did share her recipe. I’ve been making it ever since.
1/2 cup butter (unsalted)
1 cup sugar.
Cream the two of these together for 3 minutes in a mixer.
Add: 2 eggs, room temperature, beating well
Sift 1 2/3 cup flour with 1 tsp. baking powder
Add these dry ingredients to the batter alternating with
1/2 cup milk (I’ve used almond milk successfully as well)
Add grated rind of one lemon and – optional – 1/2 cup nuts (I typically use walnuts)
Bake in a greased 9×5″ loaf pan at 350 for one hour. When done, top with
Juice of one lemon mixed with 1/4 cup sugar and let soak in.
