This lemon loaf is easy. Mix everything in a bowl, chuck it in a tin, then bake. Done!
Ingredients:
1 cup white sugar
90g melted butter or margarine
2 eggs
Grated rind of 1-2 lemons (depending on how strong you want the lemon flavour of your loaf)
½ cup milk
1 ½ cups flour
1 ½ teaspoons baking powder
pinch of salt
juice of 1–2 lemons
¼ cup white sugar
Method:
Preheat the oven to 160˚C. Mix all ingredients except for the lemon juice and the ¼ cup of sugar, into a bowl until a smooth batter is formed. Pour into a greased loaf tin (approx 22 x 11 cm) and bake for 45 minutes or until lightly golden brown. Remove from the oven and cool on a wire rack.
While the loaf is baking, place the lemon juice and ¼ cup of sugar into a pot. Simmer over a low heat to melt the sugar and stir to combine with the lemon juice. Remove from the oven and drizzle the lemon syrup over the top. Leave to cool, then remove from the tin to slice and serve.
1 cup white sugar
90g melted butter or margarine
2 eggs
Grated rind of 1-2 lemons (depending on how strong you want the lemon flavour of your loaf)
½ cup milk
1 ½ cups flour
1 ½ teaspoons baking powder
pinch of salt
juice of 1–2 lemons
¼ cup white sugar
Method:
Preheat the oven to 160˚C. Mix all ingredients except for the lemon juice and the ¼ cup of sugar, into a bowl until a smooth batter is formed. Pour into a greased loaf tin (approx 22 x 11 cm) and bake for 45 minutes or until lightly golden brown. Remove from the oven and cool on a wire rack.
While the loaf is baking, place the lemon juice and ¼ cup of sugar into a pot. Simmer over a low heat to melt the sugar and stir to combine with the lemon juice. Remove from the oven and drizzle the lemon syrup over the top. Leave to cool, then remove from the tin to slice and serve.
Hi, Try drizzling the lemon syrup over the loaf as soon as it comes out of the oven, down skewer holes that you've poked into it.We use to make a dozen of these a day at a bakery I owned many years ago. We called them lemon drizzle cakes and they always sold really quick
ReplyDeleteCheers Matt
Hi there, a wee tip - when you make a syrup for a loaf/cake you either need to drizzle hot syrup over a cold cake or cool syrup over a hot cake. Cheers
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