Name: Lemony yoghurt loaf
Cook time: 70 min
Total time: 70 min
Yield: 10
Ingredients: 125 gram butter; 1 cup caster sugar; 2 egg yolks; 1 1/2 tablespoon finely grated lemon rind; 2 1/2 cup self-raising flour, sifted; 1 cup yoghurt; 1/4 cup milk; 2 egg whites

Ingredients

125 gram butter

1 cup caster sugar

2 egg yolks

1 1/2 tablespoon finely grated lemon rind

2 1/2 cup self-raising flour, sifted

1 cup yoghurt

1/4 cup milk

2 egg whites

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook