The crunchy lemon sugar topping on these loaves is delicious and adds a variation in texture, as well as an extra burst of lemon. For freezing, make sure you wrap the loaves in waxed paper and foil.
|225 g||Butter, softened|
|2||Lemons, finely grated rind (save juice for topping) (Main)|
|1 ½ tsp||Baking soda|
|1 cup||Buttermilk (Main)|
|2||Lemons, juiced (Main)|
- Preheat oven to 180C. Grease and line 2 loaf tins. Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each. Mix in lemon rind of 2 lemons.
- Sift dry ingredients, then add alternately with buttermilk, ensuring that a measure of dry ingredients are mixed in last to help prevent curdling. Pour into loaf pans and bake for 1 hour or until loaves test cooked when a skewer inserted comes out clean.
- Combine juice of 2 lemons and sugar. Spoon over hot loaves, then leave to cool.