Bright with fresh lemon and finished with a sparkling drizzle, this yummy loaf brings a little
spring sunshine to morning tea or a quiet afternoon at home.
MAKES 1 LOAF | PREP 20 MINUTES | BAKE 45–50 MINUTES
Ingredients:
LEMON LOAF
175g butter, softened
175g caster sugar
3 eggs, at room temperature
Finely grated zest of 2 lemons
200g self-raising flour
2 tablespoons milk
LEMON DRIZZLE
Juice of 2 lemons (about 80ml)
100g caster sugar
Method:
1 Preheat the oven to 170°C conventional (150°C fan bake). Grease and line a 21 × 11cm loaf tin.
2 Beat the softened butter and caster sugar until pale and creamy.
3 Add the eggs one at a time, beating well after each. Add a spoonful of flour if the mixture begins to curdle.
4 Fold in the remaining flour and lemon zest, then stir through the milk to make a soft batter.
5 Spoon into the prepared tin and smooth the top. Bake for 45–50 minutes, until a skewer comes out clean.
6 For the drizzle, stir the lemon juice and caster sugar together until the sugar is partly dissolved.
7 While the loaf is still warm, prick the top with a skewer and slowly spoon over the lemon drizzle.
8 Leave in the tin for 15 minutes, then transfer to a wire rack and cool completely before slicing.
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