Lemon Loaf

A great recipe that makes two loaves - one for the tin and one for the freezer

Prep Time 20

Cook Time 35

Servings 10

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).

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.