Sunny Lemon Cake
Makes two 9 X 5-inch loaves
|1||cup vegetable oil|
|2||tablespoons grated lemon peel|
|1||tablespoon lemon juice|
|1-2/3||cups plus 1 tablespoon all-purpose flour, divided|
|2||teaspoons baking powder|
|1/3||cup sunflower kernels|
|Whipped cream, grated lemon peel, lemon twists* and fresh mint leaves for garnish|
*To make lemon twist garnish, cut lemon into slices, each about 1/4 inch thick. Make one cut in each slice from center to outer edge; twist slice.
- Preheat oven to 300°F. Grease and flour two (9X5-inch) loaf pans.
- Beat together sugar, oil, lemon peel and lemon juice in large bowl. Add eggs, one at a time, beating well after each addition. Add 1-2/3 cups flour, baking powder and salt; mix well. Combine remaining 1 tablespoon flour and sunflower kernels in small bowl; toss lightly. Stir into batter.
- Pour batter evenly into prepared pans. Bake 1 hour or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely. Garnish, if desired.
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