Lemon buttermilk loaves

  • 50 mins cooking
  • Serves 10
  • Print


Lemon buttermilk loaves
  • 250 gram butter, softened
  • 1 1/2 tablespoon finely grated lemon rind
  • 2 1/2 cup (550g) caster sugar
  • 6 eggs
  • 2 cup (300g) self-raising flour
  • 1 cup (150g) plain flour
  • 1 cup (250ml) buttermilk
  • yellow and white icing, flowers, optional
Lemon icing
  • 2 1/2 cup (400g) icing sugar mixture
  • 2 1/2 tablespoon lemon juice
  • 50 gram soft butter, chopped


Lemon buttermilk loaves
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease three 20cm x 11cm (inside top measurement) small loaf pans; line the bases and sides with baking paper.
  • 2
    In a large bowl, beat the butter, rind and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until just combined.
  • 3
    Beat in the combined sifted flours and buttermilk, in two batches. Pour mixture into the prepared pans.
  • 4
    Bake for about 45 minutes or until cooked when tested. Stand loaves in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
  • 5
    To make lemon icing, sift the icing sugar into a medium heatproof bowl. Add the juice and butter. Stir over a small saucepan of barely simmering water until the icing is a spreadable consistency; do not overheat.
  • 6
    Spread the lemon icing over the cooled loaves. Decorate with the icing flowers, if desired.

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