Lizzy's Lemon Loaf

Submitted by lizzyattwood

"This is a timeless loaf, which is perfect for cake fairs, Children's packed lunches..anything! it's not to sweet, nor to sour and really good value to make, really nothing to it! (after all I can do it!!) it isn't flashy, but it's a winner and a good all rounder if your not a good baker! F.Y.I, I don't want to mess up conversions from cup to grams, as I naturally don't want you to have a disaster! Where did it come from, well a cook book, i'd pulled out a peice of paper which I'd used as a book mark, I thought oh this seems easy, why not..it was amazing!! xx"

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 1 Loaf
• Serves: 8

ingredients

• 100 g butter (Soft)
• 175 g self raising flour (sift, but why doesn't!)
• 1 teaspoon baking powder
• 100 g caster sugar
• 2 eggs (Large)
• 4 tablespoons milk
• 1 lemon (Zest)
• 1 lemon (Juiced)
• 100 g granulated sugar

directions

1. Set Oven to 180/350/F/Gas Mark.
2. Grease a average size loaf tin (sorry I can't be more exact!) Grease and line. Measure out ingredients.
3. Then cream sugar and fat until it's one smush of well sweet fat (how else do you describe it!)
4. then slowly add all the other ingredients.
5. then mix well, try not to beat otherwise you will knock any air out that you will have created.
6. Spoon your beautiful mixture into the cake tin then bake for hmmm, about half an hour (oven's vary) so I'd check after about 20 minutes.
7. Whilst it's cooking mix your granulated sugar and lemon juice in a bowl to make topper.
8. If after the correct cook time it's golden and a sharp knife comes out clean when you insert it then you are good to go! When you take it out spoon over topper mix, you might not (want) or need it all, so judge for yourself.
9. Leave on a cooling rack, for about 30 minutes not longer, wrap with cling film or gobble up then and there! the Topper should of set, and the cake cooled. Yummy! xx.