LEMON LOAF

LEMON LOAF
125 g butter/margerine
180 g castor sugar
2 large eggs
240 g flour
1 t baking powder
pinch of salt
grated rind of 1 large lemon
150 ml milk at room temperature

Cream the butter and sugar. Add the eggs and lemon rind. Beat untill creamy (about 2 minutes). Fold in the dry ingredients. Lastly add the milk.
Bake at 180°C for 50 to 60 minutes.
For the topping: mix the juice of 2 lemons with 120 grams castor sugar.
Spread over cake while still hot.
Photo: Surine Joubert
2 nd photo:  Chantell Scheepers Mustoe