Ingredients
115g butter
1 cup (220g) caster sugar
2 eggs
1 1/2 cups (225g) self raising flour
1/2 cup (125g) milk
1/2 teaspoon salt
1/4 cup (25g) chopped walnuts
Juice and rind of 1 large lemon
1/2 cup (110g) caster sugar, extra

How to – Thermomix

Grease and line a loaf tin. Preheat oven to 180C/160C fan-forced.
Place butter and sugar in TM bowl and mix for 30 seconds  on speed 4. Insert the butterfly and mix for 1 minute on speed 4, scraping down half way through. Remove the butterfly.
With the blades running on speed 4, add eggs one at a time through the hole in the lid, beating well after each addition. This should take about 30 seconds.  Add half the flour and salt and mix for 30 seconds  on speed 4.
Add half the milk and mix for 30 seconds  on speed 3.
Add the remaining flour and mix for 30 seconds  on speed 4.
Add the remaining milk and mix for 30 seconds  on speed 4.
Add nuts and lemon rind and combine on reverse speed 3  for 10 seconds.
Bake for about 45 minutes.
Meanwhile, mix the lemon juice with extra sugar and stir until sugar dissolves.
When cake is cooked and hot from oven, pour over lemon juice and sugar and leave to cool in tin.

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