Lemon loaf for the afternoon

A modest loaf cake with lemon zest and a little time for tea.

Ingredients

• 175 g softened butter
• 175 g caster sugar
• 3 eggs
• 175 g self-raising flour
• 1 lemon, zest
• 2 tbsp milk

Method

1. Heat the oven to 170°C and line a small loaf tin.
2. Beat the butter and sugar until pale, then beat in the eggs one at a time.
3. Fold in the flour, lemon zest and milk without overmixing.
4. Spoon into the tin and bake until a skewer inserted in the centre comes out clean.
5. Cool in the tin briefly, then transfer to a rack.

Kitchen notes

This is illustrative demo content, not a kitchen-tested recipe. Review ingredients, allergies, cooking times and food safety before publishing your own version. Photographs are illustrative and may show a different preparation.