Prep + cooking time: 90 minutes
Serves 10

Ingredients

125g unsalted butter , softened
1 cup caster sugar
2 teaspoons finely grated lemon rind
3 eggs
1 cup self-raising flour
1/2 cup plain flour
1/2 cup sour cream
2 tablespoons lemon juice
1 cup ( 160g) currants

Method
1. Preheat oven to 180°C or 160°C fan-forced. Grease 14cm x 21cm loaf pan; line base and long sides with baking paper hanging over sides.

2. Beat butter, sugar and rind in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sifted flours, sour cream and juice , in two batches. Stir in currants. Spread mixture into prepared pan.

3. Bake cakes for 1 hour 10 minutes. Stand in pan for 10 minutes before turning tip side up onto a cooling rack.

Enjoy
Suzanne

 

[Penny4]

I've made this recipe before. Women's weekly? I've substituted currants for cranberries too.

 

[Suzanne rose]

I've made this recipe before. Women's weekly? I've substituted currants for cranberries too.

Cranberries work really well in this recipe. It's so quick to make and delicious.

I now have to go and make awhole lot of banana bread and muffins so I can use up another lot of bananas from our tree. It's like invasion of the banana's they just dont stop growing. And its 32 deg today, not a good day to bake

 

[Penny4]

Cranberries work really well in this recipe. It's so quick to make and delicious.

I now have to go and make awhole lot of banana bread and muffins so I can use up another lot of bananas from our tree. It's like invasion of the banana's they just dont stop growing. And its 32 deg today, not a good day to bake

Spring has finally arrived. Enjoy your baking today with that hot oven. LOL

 

[Sherril54]

Lovely.