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Petite Lemon loaf

Small petite lemon loaves in baby bread tins with grated lemon on the top

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Ingredients

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Instructions

Preheat oven to 180C (350F)

You can use one 25 x 10 x 7cm bread pan or 4 individual small ones

Beat the butter/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 into your individual pans and bake for 25-30 minutes for the small pans.

If you used one large pan, then you will bake it for ± 45-60 minutes.

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 the loaf is done, poke small holes in each loaf. (I use an old knitting needle for this purpose).

Divide the syrup between the 4 small 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 it!

Notes

What is caster sugar?

Caster sugar is a refined white sugar that is commonly used for baking. It is often used in baking cookies, cakes, cupcakes, and muffins because of its light texture and ability to dissolve easily.

"Caster sugar" is a term used in the UK as well as the US, and in both cases, it refers to sugar that is ground to a consistency between granulated and powdered sugar in coarseness.

I personally prefer to use caster sugar because it dissolves easily and produces a much finer mixture and I do not find any gritty sugar in my baking.

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Nutrition

Keywords: lemon loaf cake

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