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If you love lemon and love cake, you’ll love these little cakes that are made in mini loaf tins. Serve with fresh blueberries and you’ll have a summer hit!
Cream together margarine, 1 cup white sugar, and zest of 1 lemon. Beat in eggs. Stir in milk. Then add flour, salt and baking powder.
Spoon into mini loaf tins. Bake at 350° for 35 minutes.
While these are baking, prepare the lemon zinger drizzle using the remaining zest of 1 lemon, the juice of the 2 lemons, and the remaining 4 tablespoons white sugar. Immediately drizzle over the cakes once they are finished baking. Then place back in the oven under the broiler for 1-2 minutes.
Makes 8 mini loaves.
Note: You can make this into a full loaf. Simply adjust the baking time to approximately 60 minutes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!