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Lemon loaf

  • 20 minutes
  • 40-45 minutes
  • 8
Lemon loaf

Serve buttered or plain with a cup of tea or warm with custard for dessert.


  • 75 grams butter, softened
  • ¾ cup sugar
  • 2 eggs, beaten
  • 2 lemons, grated rind of
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 237-gram can crushed pineapple
  • Glaze
  • ½ cup lemon juice, strained
  • ½ cup sugar


  1. Preheat the oven to 180ºC. Grease a 21cm x 11cm loaf tin and line the base and sides with baking paper.
  2. In a mixing bowl, work the butter and sugar together. Add egg a little at a time, beat until smooth. Beat in the lemon rind.
  3. Sift flour and baking powder together and gently stir into the creamed mixture alternately with the pineapple and its juice or syrup. Turn the mixture into the loaf tin and use a spatula to level the top.
  4. Bake for 40-45 minutes in a preheated oven or until a skewer inserted in the centre comes out clean.
  5. To prepare the glaze, mix the lemon juice and sugar together. Stir until the sugar dissolves.
  6. When the loaf is cooked, remove from the oven and stand for 1-2 minutes. Prick the top of the loaf several time with a skewer before pouring over the glaze. Cool before serving.

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