Lemon and Walnut Loaf

Method
  1. Grease and line a 2lb (900g) loaf tin.
  2. Sieve flours into a bowl and rub in the butter.
  3. Stir in the caster sugar, lemon rind and walnuts.
  4. Combine the eggs and milk and pour into the mixture all at once.
  5. Stir until well combined.
  6. Pour into prepared tin and bake at 170°c (325°f/ Gas Mark 3) for approximately 1 ¼ hours.
  7. Allow to cool in the tin for 5 minutes and then turn onto a wire rack.

Topping:

  1. Heat lemon juice and granulated sugar until dissolved.
  2. Spoon over still hot loaf and leave to cool.
  3. Serve sliced with butter.
Ingredients
  • 200g/7oz Neill's Golden Fleece Plain Flour
  • 100g/4oz Neill's Self Raising Flour
  • 175ml/6fl oz Milk
  • 175g/6oz Softened Butter
  • 175g/6oz Caster Sugar
  • 50g/2oz chopped Walnuts
  • 4 Tablespoon Lemon Juice
  • 3 Eggs lightly beaten
  • 2 Tablespoon Granulated Sugar
  • Grated rind of 1 Lemon