60 Weeks Until .... Number 23

Each week I make a baked loaf for the HD3QBEM to enjoy with her cup of tea.   Gingerbread is a favourite as it fruit loaf but this lemon one looks set to surpass all others

Zesty Lemon Tea Loaf

225g butter
2 cups sugar
4 eggs
Grated zest of 2 large lemons
3 cups flour
1/2 teaspoon salt
1 and 1/2 teaspoons baking soda
1 cup milk

Preheat oven to 180 degrees celsius.   Grease and line 2 regular loaf tins

Beat butter and sugar until creamy.   Add eggs one at a time beating well after each.
Mix in the zest of the 2 lemons.
Sift the dry ingredients and add alternately with the milk until all are well combined.
Pour into loaf pans and bake for 1 hour or until cooked when tested with a skewer

Combine the juice of the two lemons with 1/2 cup sugar and spoon over the hot loaves as soon as you take them from the oven.

Leave to cool and enjoy!