Canadian lemon bread recipe
Canadian Lemon Bread recipe
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|For the cake:|
|200 g||caster sugar|
|90 g||unsalted butter|
|1 tsp||baking powder|
|1 tbsp||lemon zest|
|150 g||plain flour|
|60 g||chopped nuts, optional|
|For the syrup:|
|50 g||granulated sugar|
|3 tbsp||lemon juice|
Preheat oven to Gas Mark 3, 170ºC, 325ºF.
Grease and line a 1lb, 500 g loaf tin to at least 1-inch, 25 mm above rim.
Mix the ingredients in the order listed, beating together until smooth. Transfer to tin and bake for 45 minutes. Check with a skewer inserted into centre if done.
Remove from oven. Multi-prick the top of the cake with a fork. Dissolve the sugar in the lemon juice and pour the syrup over the hot cake.
Allow to cool in tin for about an hour and then transfer to a wire rack to finish cooling.
ca. 20 min
ca. 2 hrs
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