Lemon crumble loaf

  • 1 hr cooking
  • Serves 10
  • Print


Lemon crumble loaf
  • 125 gram butter, softened
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 3/4 cup (110g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (60ml) milk
Lemon crumble
  • 2 tablespoon white sugar
  • 2 tablespoon plain flour
  • 30 gram cold butter, chopped
  • 2 teaspoon grated lemon rind
  • 2 tablespoon flaked almonds


Lemon crumble loaf
  • 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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