Yoghurt Cake

• 4 ounces butter
• 1 cup sugar
• 1 teaspoon grated fresh lemon rind
• 2 medium eggs, separated
• 1 12 cups self-raising flour
• 34 cup plain yogurt
• 2 ounces finely chopped mixed peel (optional)
• icing sugar, for sprinkling on the cooked cake

1. Cream butter and sugar until light and fluffy.
2. Add lemon rind and egg yolks and beat well.
3. Sift flour, fold in alternately with yoghurt, then add chopped mixed peel (optional).
4. Beat egg whites until soft peaks form, then fold in lightly to the cake mix.
5. Spoon into a greased 9" x 5" loaf tin.
6. Bake in a moderate oven for 50 to 60 minutes.
7. When cold, sprinkle with sifted icing sugar.
8. Note: This cake will sink a little in the middle.

butter, sugar, lemon rind, eggs, flour, plain yogurt, mixed peel, icing sugar

Taken from www.food.com/recipe/yoghurt-cake-30784 (may not work)