- 50g butter
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons grated lemon rind
- 2 cups self raising flour
- 3/4 cup milk
- 1/2 cup chopped walnuts
- 2 teaspoons lemon juice
- 1 tablespoon sugar
Preheat oven to 180 C. Beat butter, sugar, eggs and lemon rind until light and fluffy.
Sift the self raising flour and add to the wet ingredients, alternately
with the milk. Stir in the walnuts. Pour into a greased 23x13cm loaf tin
and bake for 55-60 minutes or until cooked. Cool in the tin for 5 minutes.
Sprinkle lemon juice and 1 tablespoon sugar over the top. Let cool in tin
for 10 minutes and then remove and leave to cool completely. Wrap in plastic
wrap and leave overnight before slicing and buttering.