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| Recipe from: bestestrecipes Image Credit: Maria |
Ingredients:
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
Preparation:
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.
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