Lemon Yogurt Bread

I love lemons. I love food made with lemons.

This is a wonderfully moist loaf that mixes up easily without the need for your electric or stand mixer (less clean up & I’m all for that!).

Start by zesting then juicing your lemons. I like to use 4 lemons, even though the recipe only calls for 3. I like my bread extra lemony!

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It smells soooo good!

You can see all that yummy glaze soaking in…

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This bread gets better the next day; make sure you have wrapped it well and all that wonderful glaze permeates the loaf.  It also freeze well.

Another plus for this recipe is that it makes two loaves – you can bake it to gift a loaf & keep one for yourself!

Lemon Yogurt Bread

YIELD: MAKES 2 LOAVES

INGREDIENTS

  • Bread:
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 3 tablespoons lemon zest from about 3 large lemons (I use 4 lemons)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable or canola oil
  • 1/2 cup applesauce (unsweetened is the best)
  • 1 1/2 cups plain yogurt, lowfat or regular
  • Glaze:
  • 1/3 to 1/2 cup fresh lemon juice (from the lemons that were zested for the bread)
  • 4 tablespoons sugar, more or less according to how sweet you want it

DIRECTIONS

  1. Preheat the oven to 350 degrees F. Coat two 9 1/2-inch by 4 1/2 inch pans with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce and yogurt.
  4. Fold in the dry ingredients and mix until just combined. Pour the batter into the prepared pans about 2/3 full (if you have leftover batter you can make mini loaves or a few muffins) and smooth the top.
  5. Bake the bread until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves.
  6. While the bread is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Take it off the heat until the bread is finished baking.
  7. When the bread is done baking, carefully turn it out onto a cooling rack.
  8. Poke tiny holes with a toothpick over the top of the bread.
  9. Gently pour the warm glaze over the top of the warm bread. Let the bread cool completely.
  10. Store in an airtight container. It will stay moist for 2-3 days at room temperature.

As always, let me know if you tried this recipe and how it turned out for you…

Until next time, Connie 😄

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