Lemon Quick Bread

Ingredients

1 Cup Greek Non Fat Plain Yogurt
1/2 cup plus 1 tbsp. granulated sugar
2 eggs or egg substitute
1 tsp vanilla extract
1/4 tsp. lemon extract
2 teaspoon lemon peel, grated (about 2 lemons)
1 Cup whole wheat pastry flour
1 Cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Glaze:
3 tablespoon sugar
1/4 cup(s) lemon juice, fresh

Preparation

1
Preheat oven to 350°
2
Beat yogurt, sugar, eggs, vanilla and lemon extract until blended
3
Stir together flour, lemon peel, baking powder, baking soda and salt. Add to yogurt mixture,mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs.
4
Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a toothpick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.
5
To make glaze:
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
Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Then eat!!!!
8
Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9

 



About

This little lemon quick bread has a sweet chewy crust and moist center, with the perfect balance of sweetness. This bread would be perfect for brunch or breakfast.

Yield:

15 slices

Added:

Tuesday, January 10, 2012 - 4:18am

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