LEMON LOAF CAKE
2 cups pastry flour
½ teaspoon Arm & Hammer or Cow Brand Baking Soda
¼ teaspoon salt
½ cup butter, or other shortening
1 cup sugar
2 eggs
½ cup sweet milk
1½ tablespoons lemon juice
1. Sift, then measure flour. Sift three times with baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Alternately add the dry ingredients and the liquid, beating until smooth after each addition. Add lemon juice, blending in well.
5. Turn into greased loaf pan. Bake.
6. Cover with Lemon Filling and top with ½ recipe of Fluffy Frosting.
Amount: 8 × 8 inch pan Temperature 350° F. Time: 45 minutes
[See page 17]