Ironically, this did not originate as a family recipe despite its name (both my grandmother and cousin are named Adele) but it has become one. During my family’s bed and breakfast days, this was a regular on the breakfast table. More recently, I discovered that it can be doubled and baked in a standard Bundt pan – invert and then pour the glaze over the top (a little at a time, otherwise it will all run off before absorbing into the cake). Also nice with orange zest and juice instead of lemon.
From the Forum Feasts cookbook, contributed by Mrs. Graham B. Conklin of Ridgewood, NJ
A note about Forum Feasts: this cookbook was published as a fundraiser for The Forum School in Waldwick, New Jersey. According to the book, the Forum School is “a non-profit, cooperative institution…established to provide day care for children suffering from severe emotional disturbances, allowing them to be treated and schooled while living at home.”
1 c. sugar
5 T. butter
grated rind of 1 lemon
1/2 c. milk
1/2 t. salt
1 1/2 c. flour
1 t. baking powder
optional: 1/2 c. nuts, chopped fine
juice of 1 lemon
1/2 c. sugar
Blend butter and sugar until creamy. Beat in eggs. Add milk and mix well.
Sift dry ingredients together, add to batter and beat until smooth. Add lemon zest and nuts. Place in a greased bread pan about 4×8 inches and bake at 350 for 1 hour (check at 45 minutes). While bread is baking, mix the lemon juice and sugar for glaze until sugar is disolved. Spoon glaze over hot bread until bread has absorbed all of the glaze.