Greek yoghurt and lemon loaf

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How to make Greek yoghurt and lemon loaf

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 125g butter, softened
  • 1 cup caster sugar
  • 1 lemon, rind finely grated
  • 2 eggs, separated
  • 1 cup Greek Style Yoghurt
  • 1/4 cup milk
  • 2 cups self-raising flour, sifted
  • 1/2 cup almond meal (ground almonds)

Lemon icing

  • 2 cups pure icing sugar, sifted
  • 1 lemon, rind finely grated, juiced
  • 2 teaspoons butter, melted

Method

  • Step 1 Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
  • Step 2 Using electric beaters, cream butter, sugar and lemon rind on high speed until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Combine yoghurt and milk in a jug. Fold flour, almond meal and yoghurt mixture, 1 at a time, into butter mixture.
  • Step 3 Using electric beaters, beat eggwhites in a bowl until soft peaks form. Stir one-quarter of the eggwhites into batter. Gently fold in remaining eggwhites. Spoon into prepared pan. Bake for 45 minutes. Reduce oven to 160°C and bake for a further 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.
  • Step 4 Make lemon icing: Combine icing sugar, 2 tablespoons lemon juice and butter in a bowl. Beat with a wooden spoon until smooth. Drizzle lemon icing over loaf. Sprinkle with lemon rind and serve.

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