Name: Lemon buttermilk loaves
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 250 gram butter, softened; 1 1/2 tablespoon finely grated lemon rind; 2 1/2 cup (550g) caster sugar; 6 eggs; 2 cup (300g) self-raising flour; 1 cup (150g) plain flour; 1 cup (250ml) buttermilk; yellow and white icing, flowers, optional; Lemon icing; 2 1/2 cup (400g) icing sugar mixture; 2 1/2 tablespoon lemon juice; 50 gram soft butter, chopped

Ingredients

250 gram butter, softened

1 1/2 tablespoon finely grated lemon rind

2 1/2 cup (550g) caster sugar

6 eggs

2 cup (300g) self-raising flour

1 cup (150g) plain flour

1 cup (250ml) buttermilk

yellow and white icing, flowers, optional

Lemon icing

2 1/2 cup (400g) icing sugar mixture

2 1/2 tablespoon lemon juice

50 gram soft butter, chopped

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease three 20cm x 11cm (inside top measurement) small loaf pans; line the bases and sides with baking paper.

2.In a large bowl, beat the butter, rind and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until just combined.

3.Beat in the combined sifted flours and buttermilk, in two batches. Pour mixture into the prepared pans.

4.Bake for about 45 minutes or until cooked when tested. Stand loaves in pans for 5 minutes before turning, top-side up, onto wire racks to cool.

5.To make lemon icing, sift the icing sugar into a medium heatproof bowl. Add the juice and butter. Stir over a small saucepan of barely simmering water until the icing is a spreadable consistency; do not overheat.

6.Spread the lemon icing over the cooled loaves. Decorate with the icing flowers, if desired.

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Ingredients

Method

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