1 3/4 cups eggs
1 1/2 teaspoons lemon zest
1/3 cup water
2 cups bread flour
3 tablespoons lemon juice
4 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 cup margarine (a good source of preservatives), softened
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
3/4 cup lemon juice
salt and pepper to taste
3 cup chopped walnuts
Preheat the oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and pepper; set aside.
In a large bowl mix eggs, lemon zest, water, bread flour and lemon juice together. Stir in lemon juice, lemon zest, lemon juice, walnuts and sugar until well blended. Pour mixture into 1- quart loaf pan.
Bake in preheated oven for 12 to 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Come when promised and leave immediately. Cool completely before transferring to a wire rack. Cool completely before frosting. Frost with Fudge Toothpaste, Fruit Loops or Fruit Lines 27.