Flours & Mixes
Lemon & Walnut Cake
: 10 mins
: 1 ¼ hours
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
Grease and line a 2 lb / 900 g loaf tin.
Sieve flours into a bowl and rub in the butter.
Stir in the caster sugar, lemon rind and walnuts.
Combine the eggs and milk and pour into the mixture all at once.
Stir until well combined.
Pour into prepared tin and bake at 170°C/325°F/Gas Mark 3 for approximately 1 ¼ hours.
Allow to cool in the tin for 5 minutes and then turn onto a wire rack.
Heat lemon juice and granulated sugar until dissolved.
Spoon over still hot loaf and leave to cool.
Serve sliced with butter.
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