Lemon buttermilk loaves
Nov 09, 2012 1:00pm- 50 mins cooking
- Serves 10
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Ingredients
Lemon buttermilk loaves
- 250 gram butter, softened
- 1 1/2 tablespoon finely grated lemon rind
- 2 1/2 cup (550g) caster sugar
- 6 eggs
- 2 cup (300g) self-raising flour
- 1 cup (150g) plain flour
- 1 cup (250ml) buttermilk
- yellow and white icing, flowers, optional
Lemon icing
- 2 1/2 cup (400g) icing sugar mixture
- 2 1/2 tablespoon lemon juice
- 50 gram soft butter, chopped
Method
Lemon buttermilk loaves
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1Preheat 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.
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2In a large bowl, beat the butter, rind and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until just combined.
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3Beat in the combined sifted flours and buttermilk, in two batches. Pour mixture into the prepared pans.
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4Bake 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.
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5To make 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.
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6Spread the lemon icing over the cooled loaves. Decorate with the icing flowers, if desired.
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