LEMON LOAF
170g self raising flour,
60ml milk
2 eggs
170g castor sugar
110g butter
Rind and juice of 1 lemon
45ml icing sugar
Serves: 1 2lb loaf tin
Oven: 180C/Gas 4
METHOD
Line a 1kg loaf tin.
Beat together all ingredients except lemon juice and icing sugar, in a food processor until smooth and creamy.
Pour into lined tin
Bake for 60-65 mins.
While still hot and in the tin, pour over a syrup made with the lemon juice and icing sugar warmed together.
When cold turn out of the tin.
Will freeze well
METHOD 2 (If making 2 or more times the mix)
Beat the butter and sugar together until pale and smooth.
Beat in the flour and lemon rind.
Add the eggs and milk, beat well.
Divide between tins and bake.
Can add some granulated sugar to lemon juice if short of icing sugar when making syrup.