Name: Lemon loaf
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 125 gram butter, at room temperature, plus 40 g extra; 2/3 cup caster sugar, plus 2 tablespoons extra; 2 eggs, at room temperature; 3/4 cup plain flour, plus 2 tablespoons extra; 1/2 cup self-raising flour; 1/3 cup milk; 1 tablespoon lemon zest, finely grated; 1 tablespoon lemon juice; 1/4 cup flaked almonds; icing sugar, to dust

Ingredients

125 gram butter, at room temperature, plus 40 g extra

2/3 cup caster sugar, plus 2 tablespoons extra

2 eggs, at room temperature

3/4 cup plain flour, plus 2 tablespoons extra

1/2 cup self-raising flour

1/3 cup milk

1 tablespoon lemon zest, finely grated

1 tablespoon lemon juice

1/4 cup flaked almonds

icing sugar, to dust

Method

1.Preheat oven to 160°C/140°C fan forced. Grease and line a 19x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Using an electric mixer, beat 125g butter and 2/3 cup sugar until pale and creamy. Add eggs, one by one, beating well after each addition.

3.Stir in 3/4 cup plain flour, the self-raising flour, milk, half the zest and the juice until just combined. Spoon into prepared pan; smooth surface.

4.Place extra sugar, extra flour, remaining zest and the almonds in a medium bowl. Using fingertips, rub in extra butter to make coarse crumbs. Scatter mixture over top of cake mixture.

5.Bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes; transfer to a wire rack to cool completely.

6.Dust with icing sugar and slice to serve.

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Ingredients

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