Lemon Loaf

An entertaining staple

0.5 cup 125 ml   Butter, softened
1 cup 250 ml   Sugar
5   Eggs, separated
1 cup 250 ml   Yogurt (plain, french vanilla, or peach flavoured work best)
2 tsp 10 ml   grated Lemon zest
1 tsp 5 ml   Vanilla
1.25 cup 310 ml   Flour
0.5 tsp 1 tsp   Baking Soda
2 tsp 10 ml   Baking Powder
1 cup 250 ml   Icing Sugar
  Juice from one Lemon
2 tsp 10 ml   Lemon Juice

1. Cream the butter and sugar together until smooth. Add the egg yolks gradually, and continue to beat until light and fluffy. Stir in the yogurt, and lemon zest.

2. Sift the flour, baking soda and baking powder together. Gradually fold into the wet mixture.

3. In a separate bowl, beat the egg whites until in stiff peaks. Fold the egg whites into the batter gently. Once encorporated, pour the batter into a greased loaf tin, and bake for 50 minutes at 350*F.

4. While the loaf is baking, combine the lemon juice, remaining lemon zest and icing sugar together in a small sauce pan. Stir over medium heat until the sugar is melted. Keep the pot on low, stirring occasionally. Once the lemon loaf is golden and cooked through, pour the lemon juice mixture over the top - forming a nice sugary, crunchy topping when it cools.

The perfect lemon loaf - sweet and citrusy, made more moist with the addition of yogurt.