Makes 2
loaves
Preheat oven to 325 degrees
F. Grease and flour two 9 x
5 inches loaf pans. In
a large bowl, combine flour,
baking powder, baking soda,
salt, and lemon zest.
In another large bowl, heat
extra-fine sugar and
margarine at medium speed
until creamy. Add eggs
one at a time, eating 20
seconds after each addition.
Gradually add dry
ingredients, alternately
with rice milk mixture,
until well mixed.
Spread batter in pans.
Bake 55-60 minutes, until
wooden skewer inserted in
center comes out clean.
Shortly before cakes are
done, prepare syrup.
In a small saucepan over
medium heat, stir granulated
sugar and lemon juice until
dissolved.
Removed cakes from over.
Make small holes in their
tops with skewer and brush
about half of the syrup.
Let sit 10 minutes in pans.
Invert onto greased rack,
make holes on bottom, and
brush with syrup. Turn
cakes and brush sides with
syrup.
Note: This cake is best
prepared at least 8 hours
before serving.
|
