It's been a while since I made a nice, moist lemon loaf and so today I baked up this flavourful little number. I've been stuck in a recurring rut of Victoria Sponge, Chocolate and Vegetable cakes lately, I've also been playing around with Gluten Free flour. I have so many new recipes to share with you, just need to find the time to put it all together. Why not enjoy a slice of lemon loaf by the fire place this Christmas, it takes less than an hour to prepare.
Prep time: 10 minutes Cooking time: 40 minutes
What you need:
225g (8 oz) softened butter
225g (8 oz) caster sugar
275g (10 oz) self-raising flour
4 tablespoons milk
Sprinkle of salt
Quarter cup lemon juice
finely grated rind of 1 large lemon
175g (6 oz) granulated sugar
juice of 2 lemons
Grease rectangle baking tin and pre-heat oven to 170°C.
Measure all the ingredients listed above and pour into a large bowl. Beat well until mixture is well blended. I used an electric whisk but this can also be done by hand.
Bake in the pre-heated oven for 40 minutes until knife comes out clean.
Allow the cake to cool a little before adding topping.
To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon mixture onto cake.
Enjoy with a cup of tea.
Lemon loaf can be stored for 1-2 days, refrigerated it can be kept for up to 5 days.
I'm Nokhuthula, a pocket-sized health enthusiast and avid reader who suffers from IBS-A. I enjoy green tea, cook chicken a lot, wear too many hats & love turtlenecks and quirky collars. Here I document recipes; some healthy, some naughty and others gluten free; I help raise awareness of IBS; restaurant reviews; film reviews; travel and the occasional personal style. If you Cook it, Snap it.