Adapted from the cookbook Mmmm... Baking, I don't know if it's the real outcome will be crumbled when slicing this lemon bread. Maybe, I used low gluten flour unlike in the original recipe using all purpose flour. The taste is kind of tangy, that's why I named it Tangy Lemon Bread.
100g softened butter
1/2 cup brown sugar
1 lemon finely grated rind
2 small eggs (1 large egg), lightly beaten
4 tablespoon lemon juice
2 1/2 cup all purpose flour (I used low-gluten flour), plus extra for dusting
1 teaspoon baking powder
1 tablespoon milk
In a mixing bowl, place the butter, sugar, and lemon. Beat together until light and fluffy. Alternately add the egg and lemon juice to the mixture, beating well between each addition. Sift in the flour and baking powder, then add the milk to form a smooth dough. Turn the dough onto a floured surface, place the dough in a bread mold and bake for 30 - 45 minutes for 170°C (375°F).
I'll try to this again using all purpose flour next time :), instead dividing into a small pieces like rolls.