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Fresh Lemon Loaf
Foolproof Every Time! |
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3oz melted margarine or butter
1 cup castor sugar
2 eggs
1 1/2 cups plain flour
1 tsp. baking powder or use self-rising flour
1/4 tsp. salt
1/2 cup milk
1 Tbls. grated lemon rind
1 Tbls. lemon juice
1/2 cup sultanas
1/2 cup chopped apricots
Syrup:
2 Tbls. lemon juice
1/2 cup castor sugar
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Grease an 8-inch loaf tin. Heat oven to 375 degrees F. (190 degrees C.).
Sift flour, baking powder and salt.
Mix sugar into melted shortening. Add eggs one at a time, beating well.
Add dry ingredients to egg mixture, alternately with milk.
Fold in lemon juice and dried fruits. Pour into tin.
Bake 50-60 minutes until golden brown.
While hot pour lemon syrup over loaf.
Syrup:
Stir sugar and lemon juice over low heat till sugar dissolves.
Note:
This cake freezes well, wrapped in foil and then put in a plastic bag.
I usually make double quantity and freeze one loaf.
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Preparation Time: 15-20 minutes |
Serves: 6-8 |
| Recipe Origin: Australia |
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Submitted by: |
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Knockdonagh
Australia |
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| This recipe has been viewed 6804 times. |
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