Lemon Loaf

First of all, excuse the bad photograph, it was taken on my mobile phone (forgot my camera). I made this loaf to take round to friend Lucy’s house who was hosting our NCT weekly meet up on Wednesday. It is actually meant to be two loaves but it didn’t click that I’d need two 1lb loaf tins until it was too late! So it ended up in a 2lb loaf tin but turned out fine.

The texture is really light and lovely with a subtle lemon flavour.

Makes 2 x 1lb loaves or 1 x 2lb loaf (if making one, halve the topping mixture)

100g soft butter
175g self-raising flour
1 teaspoon baking powder
175g caster sugar
2 eggs
4 tablespoons of milk
finely grated rind of 1 lemon

Topping:
juice of 1 lemon
100g granulated sugar

Oven at 180 degrees, lightly grease and base line your tin or tins!
Measure all the ingredients into a large bowl and beat well for about 2 minutes. Divide the mixture between the two tins (or not) and level.
Bake for about 30 minutes or until golden brown (I always have a poke with a skewer to check). Mix the topping mixture and pour over the loaf/loaves while still hot. Allow to cool in the tin.

I tried to convince the other mums that it was a fairly guilt-free cake as it’s so light! Not sure they bought it.