Name: Lemon and currant loaf
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 10
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook