Tea Breads, Buns And Muffins Recipes - Lemon And Walnut Tea Bread

Ingredients

• 115g/1/2 cup butter or margarine, at room temperature

• 90g/1/2 cup sugar

• 2 eggs, at room temperature, separated

• grated rind of 2 lemons

• 30ml/2 tbsp lemon juice

• 215g/2 cups plain flour

• 10ml/2 tsp baking powder

• 120lm/1/2 cup milk

• 50g/1/2 cup chopped walnuts

• 1.5m/1/4 tsp salt

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Method:

1. Preheat the oven to 180C/350F. Then line a 23 x 13cm/9 x 5in loaf tin with greaseproof paper and then grease the paper.

2. Cream the butter or margarine with the sugar until light and fluffy. Beat into the eggs yolks. Add the lemon rind and juice and stir until blended. Set aside.

3. In the another bowl, sift together the flour and baking powder three times. Fold into the butter mixture in three batches, alternating with the milk. Fold in the walnuts. Set aside.

4. Beat the egg whites and salt until stiff peaks from. Fold a large spoonful of the egg whites into the walnut mixture to lighten it. Fold in the remaining egg whites carefully until the mixture is just blended.

5. Pour the batter into the prepared tin and bake until a skewer inserted in the centre comes out clean, about 45-50 minutes. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.