1 tablespoon grated lemon peel zest from 1 lemon
4 1/2 teaspoons lemon juice (I used 1 medium lemon) 22 ml
2 1/4 cups flour 270 grams
1 1/2 teaspoons baking powder 7 1/2 grams
3/4 teaspoon salt four grams
1 1/4 cups + 2 tablespoons sugar 276 grams
3/4 cup butter softened 170 grams
3 eggs (large)
3/4 cup milk I used 2%) 177 ml


Pre-heat oven to 350° (180° celsius), grease a 9×5 inch loaf pan.
In a huge bowl whisk collectively flour, baking powder, salt and 1 1/4 cups sugar, upload the softened butter and with a pastry blender mix till combination resembles coarse crumbs. Stir within the lemon peel.
In a small bowl upload eggs and beat frivolously with a fork upload milk and mix till combined, then pour this combination into the flour combination and stir simply till flour is moistened.
In ready loaf pan upload the batter and bake for 1 – 1 1/4 hours (or till teeth elect comes out clean). Cool then transfer to a wire rack.
In a small pot upload four 1/2 teaspoons of lemon juice and 2 tablespoons of sugar, over medium warmth stirring usually deliver to a boil till thickened. With a pastry brush, brush syrup over the ideal of the bread. Enjoy

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