1 c Softened butter
1 1/2 c Sugar
1 Egg, beaten
1/4 ts Salt
1 ts Grated lemon rind
1 ts Lemon extract
2 1/2 c Sifted unbleached flour
Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon
rind and extract. Work in the sifted flour a few tablespoons at a time
until thoroughly blended. Turn dough out onto a lightly floured surface and
knead for just a few minutes. Pat dough out flat in an 8 inch round greased
baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350
degrees for 40 to 45 minutes or until golden. Allow cake to cool 30
minutes. Remove from pan and cut into serving pieces. Cake will harden as
it cools. Store in airtight container. Keeps well for a long time.
Variation: Substitute 1/2 t ground ginger & 2 T minced crystalized ginger
for lemon extract & rind. From “The Portable Feast” by Diane D. MacMillan,
101 Productions.
Yields
6 Servings