Lemon Loaf (Fresh Lemon Loaf)

Ingredients

4 ounces (115 grams) of butter or substitute

1 cup caster sugar

2 eggs

½ cup milk

1½ cups of self-raising flour

½ teaspoon of salt

¼ cup chopped nuts

Rind of 1 lemon

Method

Cream butter and sugar.

Add eggs one at a time, beating well.

Sift in flour and salt, alternating with milk.

Add nuts and lemon rind.

Poor into a greased 8 inch x 4 inch loaf tin (20cm x 10cm).

Bake in a moderate oven (360°F/180°C or 320°F/160°C for fan forced) for 40 – 45 minutes.

Icing

1 cup caster sugar

Juice of 1 lemon

Mix lemon juice and sugar.

Poor lemon juice mixture over cooked cake while still hot.

Leave cake in the pan to cool.

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Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024

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