Our lemon tree is laden with lemons (see what I did there... a bit of flash alliteration for you) and today I whipped up 2 delicious lemon loaves and thought I must share this recipe with you, especially since it's that time of year here in New Zealand when lemons abound.
I love the soft lemony cake with the zingy sweet lemon topping in this recipe. When it comes to grating your lemon for it's rind, a friend once told me that popping a whole lemon in the freezer then pulling it out frozen to use when you need to grate some rind works a trick - it does too!
¾ cup sugar
2 teaspoons grated lemon rind
2 cups self raising flour
¼ teaspoon salt
½ cup milk
¼ cup lemon juice
¼ cup sugar
Cream your butter, sugar and lemon rind together until it's light and fluffy, then add the eggs and beat well. Sift the flour and salt and then stir in to creamed mixture alternatively with the milk. Put mixture into a greased and lined loaf tin and bake at 180°C for 45 minutes. While still warm, pour the glaze over the loaf and then leave in the tin until it is cold.
Stir lemon juice and sugar in a saucepan over a low heat until sugar dissolves. Bring to the boil then remove from heat and leave to cool.
Adapted from one of my favourite cook books, Edmonds Cookery Book
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