Lemony yoghurt loaf

lemony yogurt loaf
1H 10M



1.Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan and line base and sides with baking paper, extending paper 5cm over sides.
2.Beat butter, sugar, yolks and lemon rind in small bowl with electric mixer until changed to a paler colour. Transfer mixture to large bowl and stir in flour, yoghurt and milk.
3.In a small bowl, beat 2 egg whites with electric mixer until soft peaks form. Fold about a quarter of the egg white mixture into lemon mixture, then fold in remaining egg white mixture.
4.Spread mixture into pan; bake 45 minutes. Reduce oven temperature to 160°C and bake a further 25 minutes. Stand loaf in pan 10 minutes before transferring to wire rack to cool.

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