Le­mon Syrup Loaf

A fab­u­lous, easy le­mon loaf. Def­i­nitely worth dou­bling the recipe and freez­ing one for later.

Food - - News -

In­gre­di­ents

2 100g 2 Tbsp 1 cup 1 ¾ cups 1 ½ tsp ¼ tsp ½ cup

Syrup

¼ cup ¼ cup eggs but­ter, melted grated le­mon rind Chelsea Caster Sugar or Chelsea Raw Caster Sugar plain flour bak­ing pow­der salt milk

le­mon juice

Chelsea Caster Sugar or Chelsea Raw Caster Sugar

Method

Pre­heat oven to 180˚C bake. Grease or line the bot­tom of a loaf tin mea­sur­ing ap­prox­i­mately 21cm x 9cm. Us­ing ei­ther a food pro­ces­sor or elec­tric mixer, beat eggs and but­ter to­gether. Add the le­mon rind and Chelsea Caster Sugar or Chelsea Raw Caster

Sugar and beat un­til creamy. Mix in the flour, bak­ing pow­der, salt and milk. Process un­til com­bined. Pour the mix­ture into the pre­pared loaf tin and bake for 45-55 min­utes un­til golden and cooked through. Mix to­gether the syrup in­gre­di­ents and pour over the loaf as soon as it comes out of the oven. Leave to cool in the tin.

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