In a medium bowl, combine flour, baking powder, and salt, mixing well.

In an electric mixer, cream the butter and sugar for about 2 minutes. Add the eggs one at a time, allowing them to be well incorporated after each one.

Add vanilla extract, lemon zest, and yoghurt. Add two thirds of the dry ingredients, mixing on low until mostly incorporated, then add the remaining dry ingredients. Mix just until batter is moist, do not over mix.

Evenly spread batter in a well-greased 9x5" loaf pan. Bake at 325°F for 60 to 65 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Makes 8 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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