Lemon loaf

This irresistibly moist cake is given the final touch with a pouring of freshly squeezed lemon juice.

Preheat oven to 180°C. Grease and line a 6cm deep, 19cm x 10cm (base) loaf pan.
Using an electric mixer, cream butter, 1 cup of sugar and rind until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add half the flour and half the milk to egg mixture. Gently stir to combine. Fold in remaining flour and milk. Spoon mixture into loaf pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Combine remaining sugar and 1/3 cup of lemon juice. Pour over hot loaf while still in pan. Stand in pan until cooled

Source

125g butter, softened

1 1/2 cups caster sugar

1 large lemon, rind finely grated, juiced

2 eggs

1 1/2 cups self-raising flour, sifted

1/2 cup milk

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