Lemon Loaf

Serving Size: 1 loaf - about 10 slices

Ingredients

• 125 grams butter

• 1 cup white sugar

• 2 eggs

• 1 ½ cups self-rising flour

• Pinch salt

• ½ cup milk-gently warmed

• grated rind and juice of 1 lemon

Method

1. Preheat the oven to 180’C

2. Grease and line a loaf tin with baking paper

3. In a mixer or with a hand-held electric beater combine the butter and sugar until pale and creamy

4. Separately add the eggs, beating the mixture well after each addition

5. Stir in the flour, salt and the lemon rind

6. With the beater still going at low speed, slowly add the warmed milk

7. Put the mixture in the prepared tin and into the oven

8. Bake for 45-50 minutes

9. When the cake is cooked a skewer inserted into the middle will come out clean

10. Once loaf is cooked, remove from the oven, sprinkle liberally with extra white sugar, pour over the lemon juice and sprinkle with a little more sugar

11. Allow to cool before serving

TO SERVE

Great still slightly warm by itself or when cooled with some Greek yogurt and berry compote or a dollop of vanilla ice cream