Christmas Food Ideas #7: Moist Lemon Loaf

It's been a while since I made a nice, moist lemon loaf and so today I baked up this flavourful little number. I've been stuck in a recurring rut of Victoria Sponge, Chocolate and Vegetable cakes lately, I've also been playing around with Gluten Free flour. I have so many new recipes to share with you, just need to find the time to put it all together. Why not enjoy a slice of lemon loaf by the fire place this Christmas, it takes less than an hour to prepare.

Prep time: 10 minutes                         Cooking time: 40 minutes 

 What you need:

• 225g (8 oz) softened butter
• 225g (8 oz) caster sugar
• 275g (10 oz) self-raising flour
• 4 eggs
• 4 tablespoons milk
• Sprinkle of salt
• Quarter cup lemon juice
• finely grated rind of 1 large lemon

Topping (Optional):

• 175g (6 oz) granulated sugar
• juice of 2 lemons

Method: 

1. Grease rectangle baking tin and pre-heat oven to 170°C.
2. Measure all the ingredients listed above and pour into a large bowl. Beat well until mixture is well blended. I used an electric whisk but this can also be done by hand.
3. Bake in the pre-heated oven for 40 minutes until knife comes out clean.
4. Allow the cake to cool a little before adding topping.
5. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon mixture onto cake.
6. Enjoy with a cup of tea.

Lemon loaf can be stored for 1-2 days, refrigerated it can be kept for up to 5 days.

Nokhuthula xo