Lemony yoghurt loaf

  • 1 hr 10 mins cooking
  • Serves 10
  • Print


Lemony yoghurt loaf
  • 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


Lemony yoghurt loaf
  • 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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