LEMON LOAF
- 125 g butter/margerine
- 180 g castor sugar
- 2 large eggs
- 240 g flour
- 1 teaspoon baking powder
- pinch of salt
- grated rind of 1 large lemon
- 150 ml milk at room temperature
Cream the butter and sugar. Add the eggs and lemon rind.
Beat untill creamy (about 2 minutes). Fold in the dry ingredients. Lastly add the milk.
Bake at 180°C for 50 to 60 minutes.
For the topping:
Mix the juice of 2 lemons with 120 grams castor sugar.
Spread over cake while still hot.
2nd photo: Surine Joubert
Photo: Chantell Scheepers Mustoe – Die koek is fantasties!
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