Lemon Syrup Loaf

Ingredients

1 cup Chelsea White Sugar

Grated rind of 2 lemons

100g butter

2 eggs

1 ¾ cups self-raising flour

½ cup milk

¼ tsp salt

Syrup

¼ cup lemon juice

¼ cup Chelsea Caster Sugar

Method

Pre-heat oven to 180°C.

In a food processor mix Caster Sugar and grated lemon rind.

Add butter and mix until creamy, then add eggs, milk and dry ingredients.

With baking paper, line a 21 x 21 cm loaf tin. Run the paper down one end, along the bottom and out the other end (leave overhangs). Grease the paper and pour in the mixture.

Bake for 1 hour until load shrinks form sides of the tin.

While load bakes, mix lemon juice with ¼ cup of caster sugar. As soon as you remove loaf from oven, drizzle this mixture over its surface.

Remove the load from the tin by lifting the paper and cool on a wire rack.

Serve with fresh lemon curd.

The website recipe is slightly different and says - Grease or line bottom of a loaf tin approx 21 x 9 cm

This recipe is off the side of a Chelsea White sugar packet.

My crunchy lemon muffin recipe is similar to this but I haven’t made this loaf before and will be keeping this recipe.
I liked the idea of mixing it all together in the food processor.
I just grated the lemon rind off the lemons and chopped them up in the processor with the sugar, until fine and then added the other ingredients as suggested.
I used my standard loaf tin as I didn’t have a loaf tine 21 x21 cm and suspect that it is a typo error as the web site has the normal size measurements for a loaf tin.

I am just eating it as slices without even butt as it is so sweet and you could even cut it in to pieces like a cake.
Katrina is plowing through it too so she must like it!!