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Fresh Lemon Loaf
Foolproof Every Time!
3oz melted margarine or butter
1 cup castor sugar
2 eggs
1 1/2 cups plain flour
1 tsp. baking powder or use self-rising flour
1/4 tsp. salt
1/2 cup milk
1 Tbls. grated lemon rind
1 Tbls. lemon juice
1/2 cup sultanas
1/2 cup chopped apricots

Syrup:
2 Tbls. lemon juice
1/2 cup castor sugar

 

Grease an 8-inch loaf tin. Heat oven to 375 degrees F. (190 degrees C.).

Sift flour, baking powder and salt.

Mix sugar into melted shortening. Add eggs one at a time, beating well.

Add dry ingredients to egg mixture, alternately with milk.

Fold in lemon juice and dried fruits. Pour into tin.

Bake 50-60 minutes until golden brown.

While hot pour lemon syrup over loaf.

Syrup:
Stir sugar and lemon juice over low heat till sugar dissolves.

Note:
This cake freezes well, wrapped in foil and then put in a plastic bag.

I usually make double quantity and freeze one loaf.

Preparation Time: 15-20 minutes Serves: 6-8
Recipe Origin: Australia
Submitted by:
Knockdonagh

Australia
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