Ingredients:
breadcrumbs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3 eggs
1 cup granulated sugar
1 cup lemon rind, finely shredded (about 2–3 lemons)
1 tablespoon fresh lemon juice
1 tablespoon water
3/4 cup oleo (margarine), melted and cooled
Directions:
Preheat oven to 350°F (175°C). Grease a 6-cup fluted tube pan thoroughly. Sprinkle the greased surface evenly with breadcrumbs, then shake off any excess.
Melt the oleo over low heat, then set aside to cool to room temperature.
Sift together the flour and baking powder.
In a mixing bowl, beat the eggs and sugar until the sugar has dissolved and the mixture becomes light and fluffy.
Stir in the shredded lemon rind, lemon juice, water, and the cooled melted oleo, mixing until combined.
Fold the sifted dry ingredients into the wet mixture in four additions, mixing gently and briefly after each addition—do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake at 350°F (175°C) for about 40 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted near the center comes out clean.
Allow the cake to cool in the pan for a short time before removing it to a wire rack to cool completely.
Servings: 6
Preparation time: 15 minutes
Total time: 55 minutes