Lemon Bread

14 ingredients
8 steps

Ingredients

  • 1 cup Greek Yogurt, Plain, Non-fat
  • 9 Tablespoons Granulated Sugar
  • 2 whole Eggs Or Egg Substitute
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoons Lemon Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1 cup All-purpose Flour
  • 2 teaspoons Lemon Peel, Grated (about 2 Lemons)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • FOR THE GLAZE:
  • 3 Tablespoons Granulated Sugar
  • 1/4 cups Fresh Lemon Juice

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Beat yogurt, sugar, eggs, vanilla and lemon extract until blended.
  3. 3
    Stir together flours, lemon peel, baking powder, baking soda and salt. Add to the yogurt mixture and mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loaf pans.
  4. 4
    Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loaves, or until a toothpick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.
  5. 5
    To make glaze:
  6. 6
    In a small sauce pan add sugar and lemon juice, stir until dissolved and clear. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better).
  7. 7
    Cool in the pan on a wire rack 10 minutes; remove from pan to wire rack.
  8. 8
    Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9

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