Lemon Pound Cake

• 2 eggs, separated
• 75g sugar
• 85g soft butter
• 75g sugar
• 150g flour
• 125g Greek yoghurt
• Zest of a lemon
• 1 tsp baking powder

1. Whisk the two egg whites to soft peaks.
2. Add the first 75g sugar and whisk to firm peaks.
3. Mix the softened butter, egg yolks, the second 75g of sugar, flour, yoghurt, lemon zest and baking powder.
4. Gently fold in the egg white.
5. Pour the mixture into a buttered and floured tin. Set to “Air Fry” at 150°C for 45 minutes.
6. Insert a skewer and if it comes out dry, the cake is ready.
7. Allow to cool.

Tip: Top with a glaze made from 1 tsp melted butter, 1 tbsp lemon juice and ½ cup icing sugar