Lemon and Walnut loaf

Lemon and Walnut Loaf

Ingredients
200g/7oz Plain Flour
100g/4oz Self Raising Flour
175ml/6fl oz Milk
175g/6oz Softened Butter
175g/6oz Caster Sugar
50g/2oz chopped Walnuts
4 Tablespoon Lemon Juice
3 Eggs lightly beaten
2 Tablespoon Granulated Sugar
Grated rind of 1 Lemon


Method:
Grease and line a 2lb (900g) loaf tin.

Sieve flours into a bowl and rub in the butter.

Stir in the caster sugar, lemon rind and walnuts.

Combine the eggs and milk and pour into the mixture all at once.

Stir until well combined.

Pour into prepared tin and bake at 170c (325f/ Gas Mark 3) for approximately 1 ¼ hours.

Allow to cool in the tin for 5 minutes and then turn onto a wire rack.

Topping:
Heat lemon juice and granulated sugar until dissolved.

Spoon over still hot loaf and leave to cool.

Serve sliced with butter.