Name: Lemon crumble loaf
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 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

Ingredients

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

Method

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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