Lemon Loaf
An entertaining staple
Ingredients
| 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 |
|
|
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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.
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