I made this last week, I think I got it from the Taste site, very, very yummy. Didn't last the day in my house!

Greek yoghurt and 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
1. 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.
2. 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.
3. 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.
4. 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.