Moist Lemon Loaf

Brush the loaf pan with butter and dust with flour. Cream the soft butter in a mixing bowl until light and fluffy and beat in 2/3 of the sugar. Separate the eggs. Beat the egg yolks into the creamed butter and sugar. Add the flour, cornstarch, ginger and grated lemon peel and quickly combine. Beat the egg whites with the rest of the sugar until stiff. Stir a little of the beaten egg white into the batter and then carefully fold in the rest. Turn the batter into the prepared loaf pan and smooth the top. Bake in a preheated oven (200°C/400°F) for about 1 hour (Test to see if it is done by inserting a cocktail stick). Meanwhile put the lemon juice and peel into a pan with the confectioners' sugar and simmer until reduced to a syrupy consistency.