1 3/4 cups all-purpose flour
1 teaspoon grated lemon peel
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon lemon juice
1 tsp. vanilla extract
1 cup ground nuts (such as almonds, walnuts or pecans)
Frosting or Confectioners’ sugar
1). Stir together flour, lemon peel, baking soda and salt. Set aside.
2). In large mixing bowl, beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, sour cream, lemon juice and vanilla until thoroughly blended. On low speed, beat in flour mixture, 1/2 cup at a time, just until blended.
3). Pour half of the mixture into greased and floured 9 x 5 x 3-inch (23 x 13 x 8cm) loaf pan. Sprinkle with ground nuts. Top with remaining batter. With narrow spatula, gently swirl through batter to marble.
4). Bake in preheated 325 degree F (160 C) oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.
5). Frost or dust with confectioners' sugar.
If desired, frost cake with your favorite icing and decorate with edible flowers or pipe pretty pastel colored flowers using tinted frosting.
Makes 1 loaf (8 servings).
Source: American Egg Board
Date: April 19, 2003