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Reviews
130
What did you think of this recipe?
Maggie
Super easy to make and sooo yum - I heat mine up and have with a side of plain yoghurt
5
Alix
Good flavour but dense and somewhat dry, despite a double dose of syrup.
3
1496441598
my favorite thing to make
5
corin.hayward
This cake is so good. It was gone in 1 hour shared between 4 people.
5
Unknown
I doubled the recipe and made 2 loaves - double thumbs up from everyone at work!! Great consistancy and flavour with the syrup. Definately make this again :)
5
Michelle
Delicious! I replaced the milk with lemon juice to try and use up more of the many lemons I have at the moment - worked out just fine and had a very lemony tang!
5
Linzi McGowan
Made this today. Turned out just like in the photo, perhaps even taller! I did add about 3 Tbsp lemon juice to the cake batter as well as the rind, as I love cakes to be 'super lemony'. This is a light cake with the added sweetness / tartness of lemon. Perfect for morning / afternoon tea. Very yummy recipe.
5
Veronica Brooks
I'd like to try it but - how much is a cup? The butter is in metric but the flour and sugar is in - something else. (I'm in UK so don't know what measurement a cup is).CHELSEA: In NZ we use 250ml metric cup. Happy Baking!
1
Unknown
Miss 2 and master 4 loved it, my grandmother enjoyed it as well great recipe!
5
Louise Biggans
This is one of my favs.....every time I make it everyone wants to know the secret!!!
Preheat oven to 180°C bake. Grease or line the bottom of a loaf tin measuring approximately 21cm x 9cm.
Using either a food processor or electric mixer, beat eggs and Tararua Butter together. Add the lemon rind and Chelsea Caster Sugar or Chelsea Raw Caster Sugar and beat until creamy. Mix in the Edmonds Standard Grade Flour, Edmonds Baking Powder, salt and Meadow Fresh Original Milk. Process until combined.
Pour the mixture into the prepared loaf tin and bake for 45-55 minutes until golden and cooked through.
Mix together the syrup ingredients and pour over the loaf as soon as it comes out of the oven. Leave to cool in the tin.
Super easy to make and sooo yum - I heat mine up and have with a side of plain yoghurt
5
Alix
Good flavour but dense and somewhat dry, despite a double dose of syrup.
3
1496441598
my favorite thing to make
5
corin.hayward
This cake is so good. It was gone in 1 hour shared between 4 people.
5
Unknown
I doubled the recipe and made 2 loaves - double thumbs up from everyone at work!! Great consistancy and flavour with the syrup. Definately make this again :)
5
Michelle
Delicious! I replaced the milk with lemon juice to try and use up more of the many lemons I have at the moment - worked out just fine and had a very lemony tang!
5
Linzi McGowan
Made this today. Turned out just like in the photo, perhaps even taller! I did add about 3 Tbsp lemon juice to the cake batter as well as the rind, as I love cakes to be 'super lemony'. This is a light cake with the added sweetness / tartness of lemon. Perfect for morning / afternoon tea. Very yummy recipe.
5
Veronica Brooks
I'd like to try it but - how much is a cup? The butter is in metric but the flour and sugar is in - something else. (I'm in UK so don't know what measurement a cup is).CHELSEA: In NZ we use 250ml metric cup. Happy Baking!
1
Unknown
Miss 2 and master 4 loved it, my grandmother enjoyed it as well great recipe!
5
Louise Biggans
This is one of my favs.....every time I make it everyone wants to know the secret!!!