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Lemon bread recipe



This easy bread recipe has a hint of lemon and custard powder to make a perfect morning or afternoon tea treat.

8 Ingredients

– 165g (3/4 cup) caster sugar

– 150g unsalted butter, chopped, at room temperature, plus extra, to serve (optional)

– 1 tbsp finely grated lemon rind

– 2 eggs

– 225g (1 1/2 cups) self-raising flour

– 125ml (1/2 cup) milk

– 35g (1/4 cup) custard powder

– 60ml (1/4 cup) fresh lemon juice

5 Method / Steps

Step 1

Preheat oven to 180C/160C fan-forced. Lightly grease a 10 x 20cm loaf pan and line with baking paper, allowing the paper to overhang the 2 long sides.

Step 2

Use electric beaters to beat the sugar, butter and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Step 3

Use a large metal spoon to stir the flour and milk, in alternate batches, into the butter mixture until just combined. Stir through the custard powder and lemon juice until combined.

Step 4

Transfer the mixture to the prepared pan and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the bread comes out clean. Set aside in the pan for 5 minutes before turning, right-side up, onto a wire rack to cool completely.

Step 5

Slice the lemon bread and serve with extra butter, if using.

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