Lemon and Walnut Tea Bread Recipe

Lemon and Walnut Tea Bread Recipe

Ingredients : Makes one 23 x 13cm loaf

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

Method :
  • Preheat the oven to 180oC / 350oF / 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.

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