AuthorRetroRuth
From Sunkist Test Kitchen, 1952
Tested Recipe!
[cooked-sharing]
Cream butter, add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff, fold into mixture.
Pour into loaf baking dish, 9 x 5 inches. Set in a pan of hot water and bake in slow oven (325°F.) 40 minutes. Turn the thermostat to 350° and bake until brown, about 10 minutes.
Sprinkle with remaining almonds and serve either warm or chilled. Makes 8 servings.
Ingredients
Directions
Cream butter, add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, rind, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff, fold into mixture.
Pour into loaf baking dish, 9 x 5 inches. Set in a pan of hot water and bake in slow oven (325°F.) 40 minutes. Turn the thermostat to 350° and bake until brown, about 10 minutes.
Sprinkle with remaining almonds and serve either warm or chilled. Makes 8 servings.
