Lemon and Walnut Tea Bread Recipe

115 g

90 g

2

30 ml

215 g

10 ml

120 ml

50 g

1.5 ml

Butter or margarine, at room temperature

Sugar

Eggs, at room temperature,

separated grated rind of 2 lemons

Lemon juice

Plain flour

Baking powder

Milk

Chopped walnuts

Salt

• Preheat the oven to 180^oC / 350^oF / Gas 4. Then line a 23 x 13 cm loaf tin with greaseproof paper and grease the paper.
• Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg yolks. Add the lemon rind and juice and stir until blended. Set aside.
• In another bowl, sift together the flour and baking powder three times. Fold into the butter mixture in three batches, alternating with the milk. Fold in the walnuts. Set aside.
• Beat the egg whites and salt until stiff peaks form. Fold a large spoonful of the egg whites into the walnut mixture to lighten it. Fold in the remaining egg whites carefully until the mixture is just blended.
• Pour the batter into the prepared tin and bake until a skewer inserted in the centre comes out clean, about 45 - 50 minutes.
• Cold in the tin for 5 minutes before turning out on to a wire rack to cool completely.