2 tsp baking powder
1/2 tsp salt
50g butter, softened
1 c plain yoghurt
1 c sugar
3 large free range eggs
the finely grated zest of 2 lemons
1/2 tsp vanilla
Butter and line a loaf tin with baking or waxed paper.
Whisk together the butter, yoghurt, and sugar in a bowl. Beat in the eggs, lemon zest and the vanilla. Slowly whisk in the sifted dry ingredients. Pour into the loaf tin.
Bake 180C for 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for about 10 minutes before removing.