Lemon Loaf

I have been thinking about baking a lemon loaf for a while now, but I haven't found a recipe I was happy with, or had the time to bake! I found this recipe today, and it looks amazing! I haven't decided if I want to frost the loaf completley, or pour a syrup glaze over it.

Anyway, here is the recipe for the lemon loaf with frosting from : http://www.taste.com.au/

Lemon Loaf

Ingredients (serves 8)

• 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
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.
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.
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.
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.