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Lemon Loaf ~ Recipe


Lemons are always available in Country Matters Hexton, add a slice to your gin & tonic, did you know you can freeze lemon slices, and they keep for ages in the fridge?  Or you can make this delicious lemon loaf

175g/6oz Butter (softened) or Margerine
125g/4oz Sugar
1 lemon (juice and grated rind)
2 eggs
175g/6oz Self Raising flour (or 6oz plain and tspn baking powder)

Beat butter and sugar, add lemon rind
Beat in eggs, then fold in the flour
Bake in a greased tin 40 mins for a 2lb loaf tin 180c/gas mark 5

Whilst the cake is baking measure out another 125gm/4oz sugar and gradually add the lemon juice until it is a thick paste, pour over cake as soon as it comes out of the oven. Leave to cool in tin.

or if you prefer you can make a syrup by melting sugar and juice together. Pour that over the cake for a stickier finish, make a few holes with a skewer or cocktail stick..

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