75g margarine (room temperature)
300g castor sugar
2 eggs
250g self raising flour
2ml salt
3ml baking powder
125ml Unsweetened Almond milk
5ml Vinegar
grated peel of 2 lemons – divided
juice of 2 lemons
Preheat oven to 180C (350F)
Beat the margarine, 200g castor sugar and the eggs till creamy color.
Sift the flour, salt and baking powder together.
Mix the flour and milk to the egg mixture and beat well. Do this by adding half flour, then half milk, mix and repeat till done.
Add grated peel of 1 lemon and mix through.
Spoon with 1 cup measure batter into your individual pans and bake for 30-35 minutes till done.
It should have a nice brown color and when tested with a skewer it should come out clean.
Mix the remaining 100g castor sugar and lemon juice and grated peel.
When loaf done, poke small holes in each loaf. (I use an old knitting needle for this purpose).
Divide the syrup between the loaves and gently drench it with syrup.
Use all the syrup, you will need it.
Leave it in the pan till cold.
Gently remove it, and enjoy!
Modified, prepared, tried and tested by: Esme Slabbert
Note: I doubled the above recipe and managed to get 8 small ones for the freezer.
