1.Grease a 14cm x 21cm loaf pan, line base with paper, grease paper.
2.Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in fruit, then half the sifted flours with half the combined sour cream and lemon juice, then stir in remaining flours and lemon mixture.
3.Pour into prepared pan. Bake in moderate oven for about 1¼ hours. Stand 5 minutes before turning on to wire rack to cool.
Keeping time: 3 days.Note