Name: Lemon and currant loaf
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 10
Ingredients: 125 gram unsalted butter, softened; 1 cup (220g) caster sugar; 2 teaspoon lemon rind, finely grated; 3 eggs; 1 cup (150g) self-raising flour, sifted; 1/2 cup (75g) plain flour, sifted; 1/3 cup (80g) sour cream, softened; 2 tablespoon lemon juice; 1 cup (160g) dried currants

Lemon and currant loaf

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Serves 10

Prep

25M

Cook

1H 20M

Total

1H 45M

Ingredients

125 gram unsalted butter, softened

1 cup (220g) caster sugar

2 teaspoon lemon rind, finely grated

3 eggs

1 cup (150g) self-raising flour, sifted

1/2 cup (75g) plain flour, sifted

1/3 cup (80g) sour cream, softened

2 tablespoon lemon juice

1 cup (160g) dried currants

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Grease a 14cm x 21cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides.

3.Beat butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in flours, sour cream and juice, in two batches. Stir in currants. Spread mixture into pan.

4.Bake loaf for about 1 hour 10 minutes. Stand loaf in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.

Loaf can be stored in an airtight container for up to 3 days.
Note

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