Fresh Lemon Loaf

I love all things lemony, and so far I have mastered lemon muffins, made lemon meringue pie, and now for lemon loaf!

To be honest, when I was spooning the mixture into the loaf tin I recall saying "Well, I won't be using that crappy recipe again." The mixture was sticky and thick, I was sure it was going to be a disaster. I was also doing a million things at once so even thought I had missed an ingredient! But when I pulled it from the oven I was pleasantly surprised. It was de-lish!

So share I will!

Fresh Lemon Loaf

125 grams of butter

3/4 cup of sugar

1 teaspoon of grated lemon rind (I used probably 3-4)

2 eggs

2 cups of champion self-raising flour

1/4 teaspoon salt

1/2 cup milk

( I actually used 2 cups of plain flour and 1 teaspoon of baking powder as I didn't have enough. The recipe also has 1/4 cup chopped walnuts but I left them out.)

Glaze

1/4 cup of lemon juice

1/4 cup of sugar

Cream butter, sugar and lemon rind in a bowl until light and fluffy.

Add eggs and beat well.

Sift flour, salt and stir in alternating with milk.

Turn into a lined 22cm loaf tin.

Bake at 180C for 45-50 minutes or until loaf springs back when lightly touched.

Pour glaze over loaf.

Leave in tin until cold.

Totally delish, especially with a little yoghurt on the side for a real treat!

(You have to have something yellow in the background of something lemony, right?)