Lemon bread

This easy bread recipe has a hint of lemon and custard powder to make a perfect morning or afternoon tea treat.

Allergens: Recipe may contain gluten, wheat, egg, sulphites and milk.

165g (3/4 cup) caster sugar
150g unsalted butter, chopped, at room temperature, plus extra, to serve (optional)
1 tbsp finely grated lemon rind
2 eggs
225g (1 1/2 cups) self-raising flour
125ml (1/2 cup) milk
35g (1/4 cup) custard powder
60ml (1/4 cup) fresh lemon juice

METHOD

Step 1
Preheat oven to 180C/160C fan forced. Lightly grease a 10 x 20cm loaf pan and line with baking paper, allowing the paper to overhang the 2 long sides.
Step 2
Use electric beaters to beat the sugar , butter and lemon rind in a bowl until pale and creamy. Add the eggs , 1 at a time, beating well after each addition.
Step 3
Use a large metal spoon to stir the flour and milk , in alternate batches, into the butter mixture until just combined. Stir through the custard powder and lemon juice until combined.
Step 4
Transfer the mixture to prepared pan and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the bread comes out clean. Set aside in the pan for 5 minutes before turning, right-side up, onto a wire rack to cool completely.
Step 5
Slice the lemon bread and serve with extra butter, if using.