Lemon Crumble Loaf

Name: Lemon Crumble Loaf
Ingredients: 1/2 cup butter, softened; 2 tsp lemon zest; 3/4 cup granulated sugar; 2 None large eggs; 3/4 cup all-purpose flour, sifted; 1/2 cup self-rising flour, sifted; 1/4 cup milk; None None FOR THE LEMON CRUMBLE; 2 tbsp granulated sugar; 2 tbsp flour; 2 1/2 tbsp cold butter, chopped; 2 tsp lemon zest; 2 tbsp sliced almonds

13 ingredients

3 steps

Ingredients

1/2 cup butter, softened
2 tsp lemon zest
3/4 cup granulated sugar
2 None large eggs
3/4 cup all-purpose flour, sifted
1/2 cup self-rising flour, sifted
1/4 cup milk
None None FOR THE LEMON CRUMBLE
2 tbsp granulated sugar
2 tbsp flour
2 1/2 tbsp cold butter, chopped
2 tsp lemon zest
2 tbsp sliced almonds

Directions

1

Preheat oven to 325°F. Grease a 5 1/2 x 8 inch loaf pan and line base and sides with parchment paper, extending paper 2 inches above long sides.
2

Beat butter, lemon zest and sugar until light and fluffy. Add eggs, 1 at a time, mixing well between additions. Stir in flour and milk. Transfer to prepared pan.
3

To make the lemon crumble, combine sugar and flour. Cut in butter until combined then add lemon zest and almonds. Sprinkle over cake and bake for 1 hour, or until a skewer inserted in the center comes out clean. Let stand in pan for 10 mins then transfer to a wire rack to cool completely.