• 1 1/8 cups butter, softened
  • 1 1/4 cups white sugar
  • 5 eggs
  • 3 tablespoons rum (optional)
  • 1 cup all-purpose flour A single cup cornstarch
  • 1/3 cup lemon juice
  • 1 cup confectioners’ sugar
  • Directions

    1. Preheat the cooker to 350 degrees (175 degrees C).
    2. Grease a 9×5 inch loaf pan.
    3. In a large tank, beat the butter and sweets together until light and fluffy.
    4. Beat in the eggs, piecemeal, mixing well after each and every one. Stir in the rum, next mix in the flour and corn starch.
    5. Pour into the prepared loaf skillet.
    6. Bake for 1 hour and A quarter-hour in the preheated oven, or perhaps until a knife put into the crown comes out cleanse.
    7. Cool for at least 10 minutes before getting rid of from the pan.
    8. While the cake will be baking, mix together any lemon juice and confectioners’ sugar.
    9. When this cake comes out of the oven, poke with a long fork as well as knitting needle all over.
    10. Pour a glaze over the top,and let it relax in. Cut into slices to supply.

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