Roger’s Lemon Loaf / Suurlemoenbroodjie

Ingredients:

75 g (80 ml) butter at room temperature
300 g (375 ml) castor sugar (or plain Canadian sugar which has a finer consistency)
2 eggs
250 g (450 ml) self raising flour (or 450 ml flour and 2 3/4 tsp baking powder)
2 ml salt
1/2 cup (125 ml) milk
grated peel of one lemon
Juice of two ripe, juicy lemons

Method:

  1. Preheat oven to 350 degrees F (180 C).
  2. Grease a loaf pan of about 25x 10 x 7 cm and line with wax paper.
  3. Cream butter, 250 ml (200g) of the sugar and eggs.
  4. Sift flour and salt.
  5. Blend the flour mixture and milk bit by bit with the egg mixture.
  6. Add lemon peel and mix.
  7. Spoon the mixture into the loaf pan and bake for 45 to 60 minutes on centre shelf until cooked.
  8. Test with test pen in centre of loaf.  It it comes out clean, the loaf is done.
  9. Mix remaining 125 ml (100g) sugar with lemon juice.
  10. Prick holes here and there into the loaf wth a fork as soon as it comes out of the oven
  11. Poor the lemon syrup slowly over the hot loaf and let it seep into the loaf.
  12. Leave it to cool in the pan.
  13. Take out of pan once cooled and remove wax paper carefully.
  14. Slice and serve.

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Filed under Cakes, Cookies, Pies, Dessert

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