Lemon Quick Bread
By: Jennifer Drummond
Published: Tuesday, January 10, 2012 - 4:18am

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.