3/4 C. cake flour

1/4 tsp. salt

1/2 tsp. baking powder

 

1/2 C. unsalted butter, softened

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

2 tsp. lemon zest

1/2 C. sour cream

2 ripe avocado, cubed

 

Preheat oven to 325F. Grease the bottom and sides of a 9x5x3 loaf pan. In a large bowl, sift together the dry ingredients. Set aside. In another bowl, cream the butter and sugar until pale and light in texture. Add vanilla, and one egg at a time, while still mixing. Beat in the avocado until batter is smooth. Mix in sour cream and lemon zest. Wih a spatula, gently fold in the dry ingredients, without overworking the batter. The batter will be slightly dry. Pour it into the prepared pan. Bake about 1 hour or until a knife inserted in the middle comes out clean, and top of cake is golden.

 

 

Yield:

Calories:

Fat:

Fiber: