Usually I demand that my sweets have chocolate in them, but lemon-flavoured delectables are the one exception.
As promised, I am sharing my lemon loaf recipe with you.
If you love a tart, yet sweet and soft bread, but hate oil and butter, then this is the bread for you. The syrup that you pour over it locks in the moisture and keeps the bread from becoming dry or tough.
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plain, nonfat yogurt
1/4 c lemon juice
3/4 c sugar
1/2 tsp vanilla extract
1/3 c lemon juice
1/3 c sugar
Servings: 12 (from 1 loaf)
Preheat oven to 350oF. Grease and flour a 9″x5″ loaf pan. Sift together flour, baking powder, baking soda, and salt. Then add yogurt, lemon juice, sugar, eggs, and vanilla. Mix together, then pour into loaf pan and bake for 50-55 minutes, or until a toothpick comes out cleanly.
Meanwhile, mix lemon juice and sugar together in a saucepan over medium heat for the syrup. Continue mixing the syrup over the heat for 3 minutes once the sugar has all dissolved. When the syrup is ready, poke multiple small holes in the still-warm loaf with a toothpick, then pour the syrup slowly over the loaf, allowing it to soak in.
Allow loaf to cool completely before cutting and serving.
|I managed to capture a picture of the steam coming off the loaf right out of the oven. Mmm…|