Ingredients
1 Tbsp. Magic Baking Powder
1/3 cup non-hydrogenated margarine
1/2 cup sugar
1 Tbsp. zest and 1/4 cup juice from 2 lemons
2 eggs
2 cups flour
1/2 cup milk
Method
Sources
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Recipe1M+
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Concentrated lemon — cakes, frostings, glazes, curds
Aluminum-free baking powder — no metallic taste in baked goods
Lever-press citrus juicer — maximum juice, no seeds
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Concentrated lemon — cakes, frostings, glazes, curds
Aluminum-free baking powder — no metallic taste in baked goods
Lever-press citrus juicer — maximum juice, no seeds
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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heat oven to 350f. combine flour and baking powder. beat margarine and sugar in medium bowl with mixer until creamy. blend in lemon zest and juice. add eggs, 1 at a time, beating well after each addition. add flour mixture alternately with milk, beating on low speed after each just until blended. stir in nuts. pour into 8x4-inch loaf pan sprayed with cooking spray. bake 55 min. to 1 hour or until toothpick inserted in centre comes out clean. cool in pan 10 min. remove from pan to wire rack; cool completely.