Lemon crumble loaf

lemon crumble loaf


Lemon crumble


1.Preheat oven to 160°C. Grease a 14cm x 21cm loaf pan and line base and sides with baking paper, extending paper 5cm above long sides.
2.To make lemon crumble, place sugar and flour in a small bowl. Rub in butter until combined. Add rind and almonds; mix well.
3.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, until combined. Transfer mixture to large bowl, stir in sifted flours and milk.
4.Spread mixture into pan; sprinkle evenly with lemon crumble. Bake about 1 hour. Stand loaf in pan 10 minutes before turning, top-side up, onto wire rack to cool.

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