Lemon Syrup Loaf
A fabulous, easy lemon loaf. Definitely worth doubling the recipe and freezing one for later.
2 100g 2 Tbsp 1 cup 1 ¾ cups 1 ½ tsp ¼ tsp ½ cup
¼ cup ¼ cup eggs butter, melted grated lemon rind Chelsea Caster Sugar or Chelsea Raw Caster Sugar plain flour baking powder salt milk
Chelsea Caster Sugar or Chelsea Raw Caster Sugar
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.