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Lemon loaf with caraway seed

Recipe from: 10/5/1995 12:00:00 AM
Ingredients 8
Servings 0


  • 100
  • 125
    castor sugar
  • 1
    lemon, grated rind and juice
  • 2
    eggs, separated
  • 300
    self-raising flour
  • 15
    caraway seed
  • 30
    castor sugar
  • 1


Preheat the oven to 190 ºC (375 ºF). Spray a 22 x 11 cm loaf tin with non-stick spray and line the bottom with wax paper. Cream the butter and castor sugar until light and fluffy. Add the lemon rind, and whisk in the egg yolks one by one. Sift the self-raising flour and fold into the butter mixture along with the caraway seed and lemon juice. Whisk the egg whites until soft peaks are formed and fold into the flour mixture. Turn the mixture into the prepared loaf tin, spreading it evenly. Bake for 30-35 minutes or until a testing skewer comes out clean when inserted into the centre of the loaf. Turn out onto a wire rack and sprinkle with 30 ml (2 T) castor sugar. Sprinkle with the juice of 1 lemon.

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