lemon Syrup Loaf
- Number of Servings: 16
Ingredients
Egg, fresh, 2 large Butter, unsalted, 100 grams *lemon rind, 1 serving (2 Tbsps)Granulated Sugar, 1.25 cup *Flour, white, 1.75 cup Baking Powder, 1.5 tsp 125ml MilkLemon juice, .25 cup
Grease or line bottom of a loaf tin approx 21 x 9 cm
Pre-heat oven to 180°C
In a food processor beat eggs and butter. Add lemon rind and Caster sugar and beat until creamy. Mix in flour, baking powder, salt and milk. Mix until combined.
Pour ingredients into a loaf tin and bake for 45 – 55 mins or until cooked.
- or 15mins as muffin sized cakes
Mix together the syrup ingredients. Take the loaf straight from the oven, and while the loaf is still hot pour over the syrup. Cool in the tin.
Serving Size: 16 small muffin sized cakes or one loaf
Number of Servings: 16
Recipe submitted by SparkPeople user JUNE2011SUMMER.
Pre-heat oven to 180°C
In a food processor beat eggs and butter. Add lemon rind and Caster sugar and beat until creamy. Mix in flour, baking powder, salt and milk. Mix until combined.
Pour ingredients into a loaf tin and bake for 45 – 55 mins or until cooked.
- or 15mins as muffin sized cakes
Mix together the syrup ingredients. Take the loaf straight from the oven, and while the loaf is still hot pour over the syrup. Cool in the tin.
Serving Size: 16 small muffin sized cakes or one loaf
Number of Servings: 16
Recipe submitted by SparkPeople user JUNE2011SUMMER.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 5.8 g
- Cholesterol: 36.8 mg
- Sodium: 59.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 0.4 g
- Protein: 2.7 g
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