Lemon Loaf


4 oz (100g) margarine
5 oz (150g) caster sugar
1 egg
1/2 cup milk
8 oz (225g) S. R. flour
grated rind of 1/2 lemon

Mix together juice of ½ lemon and 2 tblsp caster sugar


1. Cream margarine with sugar.
2. Beat egg and milk together.
3. Add flour and lemon rind alternately with egg and milk into the creamed mixture.
4. Spoon mixture into a greased and base-lined 2 lb loaf tin.
5. Bake in a pre-heated oven 190°C/375°F/Gas 5 for under 1 hour.
6. Pour topping mixture over hot loaf in tin and leave to cool.

Irene Howat, Campbeltown