Lemon Yogurt Soufflé Loaf
4 large eggs, separated (egg whites at room temperature)
60 grams unsalted butter, roomtemperature or Earth Balance
1/4 to 1/3 cup honey
1/2 cup lemon yogurt
1 tsp. cold water
1/2 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
1/4 tsp. lemon extract
Preheat oven to 350°F and line a loaf pan with parchment paper.
Beat egg yolks with a whisk until thick and pale, a visible ribbon should be brieﬂy seenon the surface when the whisk is lifted before the ribbon merges back into the yolks.Beat in butter or Earth Balance well until smooth and creamy without any lumps; itshould resemble buttercream. Mix in honey and add yogurt.