Lemon and currant loaf

  • 25 mins preparation
  • 1 hr 20 mins cooking
  • Serves 10
  • Print


Lemon and currant loaf
  • 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
  • 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.

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