Lemon Loaf - The Pastry Chef's Guide - Ravneet Gill - Another Pantry

Ingredients

• Preheat the oven to 160°C fan/180°C and line a 900-g/2-lb loaf pan with baking parchment.
• Melt the butter completely in a saucepan, then remove from the heat and stir in the cream.
• Pour the cream and butter mixture slowly into the egg mixture and stir to by hand or at a low speed combine.
• Sift the flour and salt together, add to the egg mixture and fold through. Finally, fold in the lemon zest.
• Pour into the loaf pan and bake in the oven for 45–50 minutes until risen and golden and a skewer inserted comes out clean.