Tuesday, March 3, 2015
The illustration is from Marjorie Torre Bevans.
4 cups all-purpose Flour sifted with 4 teaspoons Baking Powder
1 and 1/3 cups Sugar
1 large Lemon
3/4 cup Corn Oil
1 and 1/4 cups Milk
Sieve the Flour into a mixing bowl. Make a hollow in the center.
In an other bowl, beat the Eggs with the Sugar, grated zest of Lemon and the Salt. Beat in the Oil and the Milk, adding a little of each alternately.
Pour the mixture into the flour, drawing it in gradually, then beat until smooth. Pour into two greased and line 9x5 loaf tins and bake in a moderate 350 degree oven for 50 minutes. If necessary, cover the top of the cakes with greaseproof paper or foil after 25 minutes to prevent over browning. Test with a fine skewer, cool for a few minutes in the tin and turn out.
A friend of mine makes this moist cake in a fluted tube pan. When he serves the cake, he fills the center with Raspberries and surrounds the cake with Whipped Cream all around it on the plate. Perfect.
The cake is so moist it needs no frosting. Might be nice with a tart Lemon Glaze. But there is really no reason to gild the cake as it is lovely all by its lonesome.