Philippa features as today's Five Minutes With...profile and as an extra bonus, she's shared a recipe with us here on the blog too.
I remember my mum making a similar loaf to this, and she tells me she got the recipe from her friend Pam. That’s the beauty of these robust recipes. They get passed on through generations and shared amongst friends.
Today I am sharing with you a larger version of Mrs Isbister’s recipe. This recipe has been lovingly hand written and shared with me over the counter at our local supermarket (a supermarket that recently got named the friendliest supermarket in Aotearoa).
I love a recipe that makes two. It means you can put one in the tin, and you can freeze the other. Alternatively you can give one away and still have one at home to enjoy.
Cream together;
115 grams of softened butter
2 cups of white sugar
Add in one at a time;
4 eggs
Add the following into your cake mixer, place a tea towel over the top and hold down the sides while it mixes. This amount sure does like to test the holding capacity of the mixer.
3 cups of flour
1 tsp of baking powder
1 cup of milk
Zested rind of two lemons (save the lemons for later)
Divide the batter into two lined loaf tins.
Bake in the middle of your oven at approx 170-180 degrees fan bake.
(The cooking temp and time will vary if you don’t have fan bake).
Cook for 35 mins.
Remember if the topping is shiny then it is not cooked. Look for a matt colour and test with a skewer to see if it comes out clean (if batter sticks to it - it is not cooked).
Juice the two lemons from earlier.
Alternate between pouring the lemon juice over the loaves and sprinkling a dessert spoon of sugar over each (you could omit the sugar if you prefer the sour lemon).
Recipe thanks to Philippa Cameron from What's For Smoko.
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