Lemon Quick Bread


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
3 tablespoon sugar
1/4 cup(s) lemon juice, fresh


Preheat oven to 350°
Beat yogurt, sugar, eggs, vanilla and lemon extract until blended
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.
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.
To make glaze:
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).
Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Then eat!!!!
Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9


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.


15 slices


Tuesday, January 10, 2012 - 4:18am

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