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  • Serves 8
  • 15 mins prep
  • 55 mins cook

Lemon loaf

Lemon Loaf

Lemon loaf, almond recipe, brought to you by recipes+


Lemon loaf

  • 125 g butter, at room temperature, plus 40 g extra
  • 2/3 cup caster sugar, plus 2 tablespoons extra
  • 2 eggs, at room temperature
  • 3/4 cup plain flour, plus 2 tablespoons extra
  • 1/2 cup self-raising flour
  • 1/3 cup milk
  • 1 tbsp lemon zest, finely grated
  • 1 tbsp lemon juice
  • 1/4 cup flaked almonds
  • icing sugar, to dust


Lemon loaf

  1. Preheat oven to 160°C/140°C fan forced. Grease and line a 19x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
  2. Using an electric mixer, beat 125g butter and 2/3 cup sugar until pale and creamy. Add eggs, one by one, beating well after each addition.
  3. Stir in 3/4 cup plain flour, the self-raising flour, milk, half the zest and the juice until just combined. Spoon into prepared pan; smooth surface.
  4. Place extra sugar, extra flour, remaining zest and the almonds in a medium bowl. Using fingertips, rub in extra butter to make coarse crumbs. Scatter mixture over top of cake mixture.
  5. Bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes; transfer to a wire rack to cool completely.
  6. Dust with icing sugar and slice to serve.


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