Lemon buttermilk loaves

Lemon buttermilk loaves

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Cooking method: bake


250g butter, softened
11/2 tablespoons finely grated lemon rind
21/2 cups (550g) caster sugar
6 eggs
2 cups (300g) self-raising flour
1 cup (150g) plain flour
1 cup (250ml) buttermilk
yellow and white icing flowers, optional

21/2 cups (400g) icing sugar mixture
21/2 tablespoons lemon juice
50g soft butter, chopped

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. Beat the butter, rind and sugar in a large bowl 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. 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.

Uniced loaves suitable to freeze.

Icing suitable to microwave.

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