Ingredients

  • 200 g / 7 oz Neill's Golden Fleece Plain Flour
  • 100 g / 4 oz Neill's Self Raising Flour
  • 175 ml / 6 fl oz milk
  • 175 g / 6 oz softened butter
  • 175 g / 6 oz caster sugar
  • 50g / 2 oz chopped walnuts
  • 4 tablespoon lemon juice
  • 3 eggs (lightly beaten)
  • 2 tablespoons granulated sugar
  • grated rind of 1 lemon

Method

  1. Grease and line a 2 lb / 900 g loaf tin.
  2. Sieve flours into a bowl and rub in the butter.
  3. Stir in the caster sugar, lemon rind and walnuts.
  4. Combine the eggs and milk and pour into the mixture all at once.
  5. Stir until well combined.
  6. Pour into prepared tin and bake at 170°C/325°F/Gas Mark 3 for approximately 1 ¼ hours.
  7. Allow to cool in the tin for 5 minutes and then turn onto a wire rack.

Topping:

  1. Heat lemon juice and granulated sugar until dissolved.
  2. Spoon over still hot loaf and leave to cool.

Serve sliced with butter.