MINIATURE LEMON LOAF
75g butter or margarine (room temperature)
300g castor sugar
2 eggs
250g self raising flour
2ml salt
2ml baking powder
125ml buttermilk
grated peel of 2 lemons – divided
juice of 2 lemons
Preheat oven to 180C (350F)
You can use one 25 x 10 x 7cm bread pan or 4 individual small ones (see picture)
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 loaf 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!
Modified, prepared, tried and tested by: Esme Slabbert
Side Note: About 20+ years ago, I used to bake for a home-bakery shop, and made this at least 2-3 time a week, and then a minimum of 5 at a time. So, its well tried and tested, and each time, a great success. Tonight again a roaring success!
