Normandy Sand Cake
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Confectioner's sugar||1 Cup (16 tbs)|
Sift flour, baking powder, and nutmeg together.
Cream butter and sugar together, using electric mixer at medium speed, 5 minutes or until thick and creamy.
Add eggs one at a time; beat well after each addition.
Add flour mixture alternately with Madeira, beginning and ending with flour mixture; beat well after each addition.
Stir in lemon rind.
Pour batter into well-greased and floured loaf pan.
Bake in preheated 350 Â°F oven 25 to 30 minutes or until cake tests done.
Let cake cool in pan 5 minutes; turn out on rack to cool completely.
Dust with sifted confectioners' sugar