Lemon and walnut teabread

Name: Lemon and walnut teabread
Ingredients: 200 g/7 oz/1¾ cups plain (all-purpose) flour; 30 ml/2 tbsp lemon juice; grated rind of 2 lemons; 2 eggs, separated; 100 g/3¾ oz/generous ½ cup caster (superfine) sugar; 115 g/4 oz/½ cup butter, softened, plus extra for greasing; pinch of salt; 50 g/2 oz/½ cup walnuts, chopped; 120 ml/4 fl oz/½ cup milk; 10 ml/2 tsp baking powder

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

The unusual combination of earthy walnuts and fresh zesty lemons works well here. Unusually for a teabread, whisked egg whites are added to the batter, making it light and airy. Keep for three days in an airtight container or freeze for two months wrapped in foil.

Ingredients

115 g/4 oz/½ cup butter, softened, plus extra for greasing
100

Bread
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 900 g/2 lb