If you’re after a refreshing sweet treat for your afternoon tea snack then you simply can’t go past this zesty bread! Lemon loaf is not only a super easy recipe to whip up in no time at all, but it’s also a guaranteed crowd pleaser.
You can serve this one up to family and friends or enjoy it all to yourself and pop any leftovers in the fridge to be enjoyed later. But if you’re looking for something a bit extra – try adding a sugar glaze to the mix for a bit more sweetness. Enjoy!
- 165g (3/4 cup) caster sugar
- 150g unsalted butter, chopped, at room temperature, plus extra, to serve
- 1 tablespoon finely grated lemon rind
- 2 eggs
- 225g (1 1/2 cups) self-raising flour
- 125ml (1/2 cup) milk
- 35g (1/4 cup) custard powder
- 60ml (1/4 cup) fresh lemon juice
- Preheat oven to 180C/160C fan forced. Lightly grease a 10 x 20cm loaf pan and line with baking paper, allowing the paper to overhang the 2 long sides.
- Use electric beaters to beat the sugar, butter and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
- Use a large metal spoon to stir the flour and milk, in alternate batches, into the butter mixture until just combined. Stir through the custard powder and lemon juice until combined.
- Transfer the mixture to prepared pan and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the bread comes out clean. Set aside in the pan for 5 minutes before turning, right-side up, onto a wire rack to cool completely.
- Slice the lemon bread and serve with extra butter, if using.