Lemon Syrup Loaf
By Chelsea SugarA fabulous, easy lemon loaf. Definitely worth doubling the recipe and freezing one for later.8 servings
Prep time 20 mins
Cooking time 45 mins
100g Tararua Butter, melted
2 Tbsp grated lemon rind
1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
1 3/4 cups Edmonds Standard Grade Flour
1 1/2 tsp Edmonds Baking Powder
1/4 tsp salt
1/2 cup Meadow Fresh Original Milk
1/4 cup lemon juice
1/4 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
Preheat oven to 180°C bake. Grease or line the bottom of a loaf tin measuring approximately 21cm x 9cm.
Using either a food processor or electric mixer, beat eggs and Tararua Butter together. Add the lemon rind and Chelsea Caster Sugar or Chelsea Raw Caster Sugar and beat until creamy. Mix in the Edmonds Standard Grade Flour, Edmonds Baking Powder, salt and Meadow Fresh Original Milk. Process until combined.
Pour the mixture into the prepared loaf tin and bake for 45-55 minutes until golden and cooked through.
Mix together the syrup ingredients and pour over the loaf as soon as it comes out of the oven. Leave to cool in the tin.