Food & Dining
This week we have a recipe for fresh lemon loaf, sent to us by Amanda Chu of Melrose.
1 cup Sugar
1 1/2 cups self-rising flour
1/2 cup milk
1/4 tsp Salt
Grated rind and juice of one large lemon
Cream butter and sugar.
Add eggs one at a time, beating until fluffy.
Add sifted dry ingredients alternatively with the milk and then the grated rind of a lemon.
Put in a well greased loaf tin.
Bake for 45 minutes at 150 degress.
Add juice of the lemon to 1/2 Tablespoons of Sugar. Put holes in the cooked loaf with a fork and spoon over lemon juice and sugar mix.
Put back in the oven for 3 minutes.
- The Wellingtonian