Description
Soft, moist, and bursting with lemon, the Zesty Petite Lemon Loaf is a delight. Perfect for a teatime snack.
Ingredients
Units
Scale
- 75g butter or margarine, room temperature
- 300g castor sugar (divided: 200g for batter, 100g for syrup)
- 2 eggs
- 250g self-raising flour
- 2ml salt
- 2ml baking powder
- 125ml buttermilk
- 2 lemons (grated peel, divided)
- 2 lemons (juice)
Instructions
- Preheat your oven to 180 °C (350°F). You can use one 25 x 10 x 7cm bread pan or 4 small individual pans.
- In a mixing bowl, beat 75g butter or margarine, 200g castor sugar, and 2 eggs together until creamy and light. Don’t worry if it’s a little lumpy, it’ll bake beautifully.
- Sift together 250g self-raising flour, 2ml salt, and 2ml baking powder.
- Gradually mix the flour and 125ml buttermilk into your egg mixture.
- Do it in batches: half the flour, then half the milk, then the rest. Beat well but gently.
- Stir in the grated peel of 1 lemon.
- Spoon the batter into your pan(s).
- For small loaves, bake 25–30 minutes; for one large loaf, bake 45–60 minutes.
- The top should be nicely browned, and a skewer should come out clean.
- While baking, mix the remaining 100g caster sugar with juice from 2 lemons and the grated peel of 1 lemon.
- When the loaves are done, poke holes all over using a skewer or knitting needle.
- Pour the lemon syrup over the loaves while still warm. Use all the syrup; it’s part of the magic.
- Leave the loaves in the pan to cool completely.
- Gently remove and enjoy your zesty, syrupy, utterly delicious loaf.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Baking time: 25–60 minutes (depends on pan)
