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Print this Recipe    Lemon Date

LEMON AND DATE TEABREAD

115 g / 4 oz butter, cut into small pieces, plus extra for greasing
2 unwaxed lemons
250 g / 9 oz wholemeal self-raising flour
140 g / 5 oz light muscovado sugar, plus 25 g / 1 oz for glazing
115 g / 4 oz chopped dates
3 eggs, beaten
175 ml / 6 fl oz milk
5 Tbsp fresh lemon juice

Preheat the oven to 180 C / 350 / Gas 4. Butter and base-line a
900 g / 2 lb loaf tin. Finely grate the rind from both lemons,
taking care not to include any white pith. Pare the pith from one
of the lemons, then thinly slice the flesh and reserve. Mix the
flour with the sugar, breaking down any lumps of sugar with your
fingers.

Add the butter and rub in with your fingertips until the mixture
resembles breadcrumbs. Stir in the lemon rind and dates. Add the
eggs and milk, then mix to a soft consistency.

Spoon the mixture into the tin and smooth the top. Arrange the
lemon slices over the top. Bake for 1 - 1 1/4 hours until the cake
is golden brown and firm to the touch. Cool in the tin for 10
minutes, then turn out to cool on a wire rack.

Blend the lemon juice with the remaining sugar and drizzle over
the warm cake. Leave until completely cold, then cut into thick
slices.

Makes 12 slices.

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