Lemon loaf

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I was at an interesting gathering called a raclette, recently. At a raclette, which is akin to a fondue, folks sit around the table cooking their dinner on a table-top grill called a raclette. Under the grill are placed small pans called coupelles in which raclette, a semi-firm, cow's milk cheese, is melted to be combined with the meat and vegetables that are cooked on the grill. The accent in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours. In-laws Flora and Rick hosted the raclette I attended. On the grill, we cooked thin slices of marinated chicken, beef and lamb, along with slices of zucchini, fingerling potatoes and cherry tomatoes. It was a tasty meal and lots of fun, a good way to eat and socialize at the same time.

 

Now, let’s get cooking!

 

Lemon loaf

 

An interesting thing about Helen’s recipe box is that it’s full of clippings from magazines and newspapers and handwritten recipes passed on from friends and relatives. Helen dug this recipe out of her recipe box recently and was I glad she did. You will be too, if you try this easy-to-make loaf.

But before I give you the recipe, a little about the newspaper clipping that it’s on. There’s part of an advertisement for Vanity Ladies Shop on the clipping, which tells us it’s probably over 20 years old. The clipping looks like it came from the Standard-Freeholder and the recipe is under the heading “Counties Cuisine,” a column which featured a different contributor each week. The contributor that week was Patricia Ball, who said that this lemon loaf adds a burst of flavor to an afternoon tea, and the loaf also freezes well. (The one Helen made for us never had a chance to even get close to the freezer!)

 

Ingredients

1/2 cup butter

1 cup sugar

2 eggs, lightly beaten

rind of one lemon

1 1/2 cups flour

1 heaping teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

 

Method

Mix all ingredients together, place in loaf pan and bake at 350 degrees F, for one hour. When loaf is almost cooked, place 1/4 cup sugar and juice of one lemon in a sauce pan. Heat until blended together and pour over loaf when you take it from the oven. Let cool, slice and serve.

Organizations: Vanity Ladies Shop, Standard-Freeholder

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