Lemon yogurt loaf
16 Slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | larges | Eggs |
| ¾ | cup | Granulated sugar |
| ¾ | cup | Plain low-fat yogurt |
| ⅓ | cup | Vegetable oil |
| 1 | tablespoon | Grated lemon zest |
| ⅓ | cup | Freshly squeezed lemon juice |
| ⅓ | cup | Granulated sugar |
Directions
PREHEAT OVEN TO 350øF
9"X5" LOAF PAN, GREASED
TOPPING
In a bowl combine flour, baking powder, baking soda and salt. In another large bowl, beat eggs; stir in sugar, yogurt, oil and lemon zest. Fold in flour mixture to make a smooth batter.
Spoon into prepared pan; bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Place pan on rack.
Topping: In a small saucepan, heat lemon juice and sugar; bring to a boil.
Cook, stirring, until sugar is dissolved. (Or place in a glass bowl and microwave at High for 1 minutes, stirring once.) Pour over hot loaf in pan; let cool completely before turning out of pan. Yield: 16 slices Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking Oct.
25/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Oct 25, 1999