Lemon Nut Loaf is a modern New Zealand recipe for a classic rich sponge-style cake flavoured with lemon juice and chopped walnuts that's baked in a loaf tin. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Lemon Nut Loaf.
Cream together the butter, sugar, eggs and lemon rind until light and fluffy then sift the self raising flour and add to the wet ingredients but do so alternately with the milk. Stir-in the walnuts then pour into a greased 23x13cm loaf tin and bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) for about 55 minutes.
Once ready bring out of the oven and allow to cool in the tin for 5 minutes. Sprinkle the lemon juice and 1 tbsp sugar over the top then allow to cool in the tin for a further 10 minutes before tipping out and placing on a wire rack to cool completely.
Leave over night before slicing and buttering to serve with tea or coffee.
