Name: Afternoon Treat Lemon Bread
Yield: 4 servings
Ingredients: 14 lb butter, soft (125 g); 1 cup superfine sugar (250 ml caster sugar); 3 eggs; 3 lemons, rind of, finely grated; 12 cup sour cream (125 ml); 1 teaspoon vanilla (5 ml); 1 12 cups cake flour (375 ml); 2 teaspoons baking powder (10 ml); 12 teaspoon salt; 12 cup sugar (125 ml); 5 tablespoons water (75 ml); 34 cup lemon juice, freshly squeezed (187 ml)

Servings: 4 persons

14 lb butter, soft (125 g)
1 cup superfine sugar (250 ml caster sugar)
3 eggs
3 lemons, rind of, finely grated
12 cup sour cream (125 ml)
1 teaspoon vanilla (5 ml)
1 12 cups cake flour (375 ml)
2 teaspoons baking powder (10 ml)
12 teaspoon salt
12 cup sugar (125 ml)
5 tablespoons water (75 ml)
34 cup lemon juice, freshly squeezed (187 ml)

1
Oven: 350 deg F/ 180 deg Celsius.
2
Butter a small bread pan.
3
Cream butter and sugar until light and fluffy.
4
Add eggs one by one, and beat well after each addition Stir in the grated lemon rind, sour cream and vanilla.
5
Sift together the flour, baking powder and salt, then stir into the wet mixture.
6
Mix gently but well, then ladle into the greased bread tin.
7
Bake 45 - 55 mins, or until a skewer inserted comes out clean.
8
Take out, and turn out on to a rack or grid.
9
Syrup: While bread bakes, put the 3 ingredients for the syrup into a heavy-bottomed pot, and heat to boiling while stirring now and then.
10
Boil for about 5 minutes, or until slightly thickened.
11
Pour the hot syrup over the bread.
12
Cool bread.
13
Serve in slices.
14
Lovely with fresh filter coffee!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Afternoon Treat Lemon Bread

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