Lemon Yogurt Loaf Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 Large | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| 3/4 cup plain low-fat yogurt | ||
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Lemon zest | 1 Tablespoon, grated | |
| Lemon juice | 1/3 Cup (16 tbs), squeezed (Topping) | |
| Granulated Sugar | 1/3 Cup (16 tbs) (Topping) | |
Directions
1. 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.
2.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
2.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
Chef
