Abigail's Victorian Mansion

Eureka, California

Specialty Recipe

Lemon/Walnut Breakfast Cake

Ingredients

3/4 cube butter

3/4 cup sugar

2 eggs

1-1/8 cup of flour

1/8 teaspoon baking soda

1/8 teaspoon salt

3/8 cup buttermilk (or regular milk with 1 teaspoon of lemon juice).

grated rind of 1/2 lemon

scant 1/2 cup of chopped walnuts

Cream butter with sugar; add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well.

Place in 9 x 5-inch greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm.

Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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