Lemon Loaf

My theory is that when baking – it is always best to make one for the tin and one for the freezer. This way you always have something up your sleeve for when people drop in, or for an emergency smoko.

I remember my mum making a similar loaf to this, and she tells me she got the recipe from her friend Pam.  That’s the beauty of these robust recipes.  They get passed on through generations and shared amongst friends.

Today I am sharing with you a larger version of Mrs Isbister’s recipe.  This recipe has been lovingly hand written and shared with me over the counter at our local supermarket (a supermarket that recently got named the friendliest supermarket in Aotearoa).

You will recognise Mrs Isbisters’s name from another recipe in my book (her cheese roll recipe).

I love a recipe that makes two.  It means you can put one in the tin, and you can freeze the other.  Alternatively you can give one away and still have one at home to enjoy.

You could try this recipe with ant citrus fruit.

Cream together the butter and sugar, before adding in the eggs one at a time (creaming after each additional egg).

Place the flour, baking powder and milk into your cake mixer but make sure to place a tea towel over the top and hold down the sides while it mixes.  This amount sure does like to test the holding capacity of the mixer.

Divide the batter into two lined loaf tins.

I save butter papers to line my loaf tins. It’s a great way to reduce waste and they fit perfectly.

Bake in the middle of your oven at approx 170-180 degrees fan bake.  

(The cooking temp and time will vary if you don’t have fan bake).

Cook for 35 mins.

Remember if the topping is shiny then it is not cooked.  Look for a matt colour and test with a skewer to see if it comes out clean (if batter sticks to it – it is not cooked).

Juice the two lemons from earlier.

Alternate between pouring the lemon juice over the loaves and sprinkling a dessert spoon of sugar over each (you could omit the sugar if you prefer the sour lemon).

If you like citrus flavours you could try these recipes too;

Anna’s lemon and ginger slice https://justamumnz.com/2021/07/30/no-bake-lemon-and-ginger-slice/

Helen’s lemon shortcake https://www.foodlovers.co.nz/recipes/lemon-shortcake.html

Laura’s lemon curd https://www.thekiwicountrygirl.com/homemade-lemon-curd/

Vanya’s lemon weetbix slice https://vjcooks.com/lemon-weetbix-slice/

Lemon Loaf

A great recipe that makes two loaves – one for the tin and one for the freezer
Prep Time20 mins
Cook Time35 mins
Servings: 10

Ingredients

Loaf

  • 115 grams butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1 tsp baking powder
  • 1 cup milk
  • 2 lemons zested

Lemon Drizzle

  • 2 juice of lemons
  • 2-4 tbsp sugar

Instructions

Loaf

  • Cream the butter and sugar in a cake mixer or hand held mixer
  • Add the eggs one at a time. Mixing well after each egg.
  • Add the flour, baking powder, milk and lemon zest. (Place a tea towel over the top and hold down the sides while it mixes.  This amount sure does like to test the holding capacity of the mixer).
  • Divide the batter into two lined tins.
    I like to use butter papers that I have saved to line my loaf tins.
  • Bake in the middle of your oven at approx 170-180 degrees fan bake.  
    (The cooking temp and time will vary if you don’t have fan bake).
  • Cook for 35 mins. Remember if the topping is shiny then it is not cooked.  Look for a matt colour and test with a skewer to see if it comes out clean (if batter sticks to it – it is not cooked).

Lemon Drizzle

  • Juice the two lemons from earlier.
  • Alternate between pouring the lemon juice over the loaves and sprinkling a dessert spoon of sugar over each (you could omit the sugar if you prefer the sour lemon).
  • Store in an airtight container and slice as you need it.