Ray House Lemon Loaf

Travel Food Recipes

Located in the Blue Ridge Mountain town of Asheville, North Carolina, the 3-room Ray House has the atmosphere of an English country home and a library stocked lots of good books. Try this recipe out with your afternoon tea.

RAY HOUSE LEMON LOAF

1 stick (1/2 cup) softened butter
1 cup sugar
2 eggs
1-1/2 cups bread or all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon rind
1/2 cup milk
lemon sauce ( see following recipe)

Preheat oven to 350. Butter and flour a 8 1/2" by 4 1/2" loaf pan. Cream butter and sugar by hand in a large bowl. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt onto a sheet of waxed paper. With fork, stir in lemon rind. Add flour mixture and milk to batter alternately, beginning and ending with the flour mixture.

Pour into loaf pan. Bake for one hour or until cake tester comes out clean. Pour lemon sauce over hot cake. Allow it to cool for 10 minutes, then turn out on rack to cool completely. Yields one loaf. Keeps for one week when well-wrapped and refrigerated.

LEMON SAUCE:

1/3 cup sugar
1/4 cup fresh lemon juice

Stir sugar into lemon juice until it dissolves.

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