Lemon Tea Loaf


  • 4 large free-range eggs, separated
  • 175 g (6 oz) golden caster sugar
  • juice and zest of a lemon
  • 225 g (8 oz) softened unsalted butter
  • 200 g (7 oz) self-raising flour


Beat the egg yolks and sugar until pale and creamy. Add the lemon juice, zest, butter and a quarter of the flour, mixing well. Fold in the rest of the flour, then the stiffly whisked egg whites. Spoon into a greased, floured loaf tin and bake for about 30 minutes at 180½C/350½F/gas mark 4, or until a skewer inserted in the middle comes out clean.