Lemon loaf

 

A small lemon cake baked in a bread pan, covered in syrup when it comes out of the oven. No icing so it keeps the sweetness more manageable than a typical cake, lovely served at tea.

1/3 c butter at room temperature

1.5 c castor sugar

2 eggs

250 g self-raising flour

pinch of salt

1/2 c milk

rind of 1 and juice of 2 lemons

Preheat the oven to 180 degrees and prepare a small bread tin (25 x 10 x 7 cm) by greasing and adding baking paper.

Beat the butter and 1 cup of the sugar until light and fluffy; add eggs one by one.

Sift flour and salt. Take turns adding flour mix and milk to the egg mixture. Add lemon rind.

Add to greased pan and bake 45-60 minutes.

Mix the remaining 125ml sugar and lemon juice and pour over the cake when it comes out of the oven; make small holes with a fork to allow it to penetrate the cake. Allow the cake to cool in the tin before turning out.