|Recipe from: bestestrecipes|
Image Credit: Maria
6 oz butter, softened, plus extra for greasing
6 oz golden caster sugar
3 large eggs
Grated zest 1 lemon
Few drops vanilla extract
3 ¼ cups self-rising flour
Heat oven to 340 °F.
Butter and line the base of a 2 lbs loaf tin with greaseproof paper.
Using an electric whisk, beat together the butter and sugar until light and creamy then beat
in the eggs one at a time.
Add the lemon zest and vanilla.
Now beat in the flour until you have a thick batter.
The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a
splash of milk.
Tip the batter into the tin and smooth over the top.
Bake for 55 minutes to 1hr or until a skewer inserted in the middle comes out clean.
Remove from the oven then leave to cool for 15 minutes then remove from the tin, peel
away the paper and leave on a wire rack to cool completely before slicing.
The loaf will keep in an airtight container for three days.