Easy Lemon Bread/Cake
Cooking Instructions
- 1
Preheat oven to 170° C. Line a 9 x 9-inch square pan with baking paper, leaving extra edges for lifting or grease the pan if you don't have a baking paper.
- 2
In a measuring cup (use a larger measuring cup), pour the 2 tbsps lemon juice then add the fresh milk. Set aside for 10 minutes. Note: you can use 240 ml buttermilk if you have.
- 3
In a bowl, whisk together all of the dry ingredients including the. Set aside.
- 4
Add the oil, vanilla, water, lemon zest and eggs to the measuring cup with the fresh milk and whisk together until combined. Pour into the dry ingredients and fold/stir to combine. Don't over mix.
- 5
Pour the mixture to the prepared pan and bake for 25-30 minutes on a 170 degrees Celsius. To test if done, insert a skewer in the middle, if it comes out clean it is done.
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