Powder threads and work into chilled butter. Cream in sugar, then eggs, one at a time. Sift dry ingredients together. Mix lemon juice and zest with water and add, alternately with dry ingredients, to batter. Do not over mix. Preheat oven to 175ºC. Pour batter into greased & floured bread pan or muffin tin. Bake about 50 minutes until lightly browned. Check after 40 minutes. Cool in pan 10 minutes, then turn onto cooling rack.

Suggested uses: breakfast, lunch or dinner bread, base for tomato canapés, bread pudding.