Lemon and currant loaf
Nov 30, 1976 1:00pm- 25 mins preparation
- 1 hr 20 mins cooking
- Serves 10
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Ingredients
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
Method
Lemon and currant loaf
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Grease a 14cm x 21cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides.
- 3Beat 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.
- 4Bake 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.
Notes
Loaf can be stored in an airtight container for up to 3 days.