Lemon bread recipe

Name: Lemon bread recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 165g (3/4 cup) caster sugar; 150g unsalted butter, chopped, at room temperature, plus extra, to serve (optional); 20.00 ml 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

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 8

Author : Alison Adams

custard egg egg allergy

Ingredients

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165 grams (3/4 cup) caster sugar150 grams unsalted butter, chopped, at room temperature, plus extra, to serve (optional)20.00 ml finely grated lemon rind2 eggs225 grams (1 1/2 cups) self-raising flour125 milliliters (1/2 cup) milk35 grams (1/4 cup) custard powder60 milliliters (1/4 cup) fresh lemon juice

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Instructions

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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 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.