I like chocolate as much as the next person, but if you give me a choice between a chocolatey dessert and a lemon dessert, I would more-than-likely choose
both the lemon option.
The combination of tangy lemon and sweet, sweet sugar is a match made in heaven, as far as my tastebuds are concerned. Lemon meringue pie, lemon cheesecake, lemon posset, lemon tart, lemon-and-sugar crepes…yum.
I’m also rather partial to a lemon cupcake and a crunchy lemon muffin, and this lemon loaf also fits the bill. It didn’t last long here, with Tall cutting increasingly larger slices each time. He also enjoyed it warm, served with ice cream…
I omit the walnuts that are in the original, as I don’t like the texture of them here, but if you want to add them in, use 1/4 c chopped. I like to poke a few holes in the top of the loaf to allow some of the glaze to seep into the loaf, resulting in surprise bursts of sticky flavour.
This loaf is quick to mix, quick to enjoy, quick to be gone.
Sticky Lemon Loaf – makes one 22cm loaf
125g butter, softened
3/4 c sugar
1 t grated lemon rind
2 c self-raising flour
1/4 t salt
1/2 c milk
Preheat oven to 180degC. Line a 22cm loaf tin with baking paper, ensuring it goes well up each side and end.
Cream butter, sugar and lemon rind until light and fluffy. Add eggs and beat well.
Sift flour and salt; stir into creamed mixture alternately with milk.
Plop into prepared loaf tin. Bake for 45-50 minutes, or until cooked through (test with inserting a skewer, or press lightly and see if it springs back).
Poke a few random holes in the top of the loaf, and pour over the glaze below. Leave loaf to cool completely in the tin.
~~~~~ Recipe amended slightly from Edmonds Cookery Book
Fun with Food
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