Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, May 26, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Liz Garman
  • 23?4 cups all-purpose flour
  • 1?4 tsp. baking soda
  • 1 cup butter
  • 3 cups sugar
  • 6 eggs, at room temperature
  • 1 TBS lemon juice
  • 1?2 tsp. lemon extract
  • 1 cup sour cream
  • 2 TBS grated lemon peel
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or two 8- by- 5- by- 3-inch loaf pans.
Combine the flour and soda; set aside. Cream the butter and sugar together for 7 minutes. Add in the eggs, one at time, beating well after each addition. Stir in the lemon juice and lemon extract. Add the flour mixture in three parts, alternating with two parts sour cream. Beat at low speed after each addition, just until combined. Do not overmix. Fold in the lemon peel. Pour mixture into the pan(s) and bake for 75 to 90 minutes. Cool on a wire rack 10 minutes before removing cake from pan.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website