Lemon loaf

The minute I saw this recipe over at Sunny Days and Starry Nights, I instinctly knew it was a recipe that I would use with success and enjoy immensely.

Boy, was I right.

This lemon loaf turned out zesty and buttery, and reminds me of the Sara Lee pound cakes that I loved as a child. Only this is even better because it is baked fresh by yours truly and enjoyed warm and perfect with a cup of tea.

I adjusted the sugar and butter content of the original recipe, as I simply did not have enough butter at home and don't like my cakes too sweet. Turns out it didn't really need all the butter and sugar anyway. The additions of milk and lemon juice made this baby moist, sweet and tasty.

Lemon loaf

Ingredients:

1 1/2 cups self raising flour
Pinch of salt
3/4 cup sugar
Grated zest of 1 lemon
1/2 cup milk
2 eggs
1/2 stick butter, melted
Juice of 1 lemon
1 teaspoon vanilla extract

Method:

1. Preheat oven to 180°C (360°F). Grease a 10cm x 20cm loaf tin.

2. Sift flour, salt, sugar into a large bowl and set aside

3. In a medium bowl, beat eggs with milk, melted butter, lemon zest and juice and vanilla. Add the egg mixture to the dry ingredients and stir until combined. Poured into the greased loaf tin.

4. Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, about 40 minutes.

5. Let bread cool in pan on a wire rack for about 20 minutes, then remove from pan and let cool completely on rack.

In some unrelated news, I did a guest post for Liv+dave today, so come by and say hi!